inthekitchen
Chef/Owner Geoffrey Young
Kum Koon Garden
There’s nothing quite like the controlled chaos of trollies
loaded with Chinese delights whizzing by at afternoon dim
sum. Chef Geoffrey has been sharing this Cantonese dining
tradition at his beloved restaurant Kum Koon Garden since
1978. Deep-fried spring rolls, a recipe shared by a Vietnamese
worker in the eighties, and fragrant Lotus wrapped sticky rice
are perennial favourites which are surprisingly simple to make
at home with a little practice and patience.
Spring Roll
Vietnamese spring rolls use rice
wrappers rather than wheat flour
ones.
INGREDIENTS
1/2 lb ground pork
2 tsp chopped green onion
1/4 lb peeled shrimp
1/4 tsp white pepper
2 tsp chopped cilantro
4 tsp chopped white onion
2 tsp chopped green cabbage
1 egg
4 tsp cornstarch
1/2 tsp sesame oil
cooking oil, for frying
8 pieces of Vietnamese round
rice paper
1/2 head of lettuce, chopped
Dipping sauce, mix 1/2 tsp chopped garlic, 1/8 tsp chopped
hot pepper, 1/2 tsp sugar, 1 tsp vinegar, 2 tsp cold water and
1/2 tsp fish sauce.
METHOD
1. In a bowl, mix together all
ingredients except for rice paper.
Stir in one direction until the
mixture is thick and sticky (about
10 minutes).
2. Soak rice papers in hot water
for 1 minute and then lay flat on a
smooth clean surface.
3. Put 1/4 of the pork mixture onto
2 of the rice papers. Wrap from left
to right to form an eggroll shape.
4. Put the rolls into a medium
pot of boiling oil and cook for 10
minutes.
5. Remove from oil and set aside
to absorb any excess oil.
6. Put rolls on top of chopped
lettuce and serve with sauce.
Yield 8 spring rolls
ciao! / jun/jul / two thousand nineteen
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