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MINCED PORK AND BEANSPROUT IN A SPRINGROLL BASKET
(Serving Size 4)

Cooking Method
Baking

INGREDIENTS
- SpringHome Springroll Pastry 1 sheet (10")
- Minced Pork 375 g
- Bean Sprouts 200 g
- Yellow Pepper (shredded) 50 g
- Red Pepper (shredded) 50 g
- Spring Onion (shredded) 1 stalk
- Garlics (crushed) 2 cloves
- Ginger (finely chopped) 2 slices
- Salted Soya Beans (Taucheo) (crushed) 1 tsp
- Pun Chun Light Soy Sauce 2 tsp
- Royles Rice Wine 1 tsp
- Pun Chun Chicken Stock 150 ml
- HAC Cornflour 1 tbs and water 1 tsp mixed
- Coriander Leaves (chopped) 2 tbs
- Royles Sesame Oil ¼ tsp
- Salt & Pepper

INSTRUCTIONS
1. Place one sheet of spring roll pastry into a deep 5 inch baking dish which has been lightly brushed with oil.

2. Lightly oil the pastry and bake in a 180°C oven until golden brown.

3. Remove from dish and place on serving plate.

4. Heat 1 tbsp oil and stir fry pork over high heat for 2-3 mins.

5. Add ginger, garlic and salted soy beans.

6. Mix well, then add in pepper, beansprouts, spring onion, stock and rice wine.

7. Simmer for another 2 mins then add in cornflour solution.

8. Stir well and cook until sauce has thickened.

9. Sprinkle with sesame oil. Pour into spring roll 'basket'.

SERVING SUGGESTION
Serve sprinkled with chopped coriander.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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