Recipe Book

Black Garlic Ketchup Spring Rolls

Recipe from Kendal College Student : Edlie Syamsul

Ingredients:

  • 2 Carrots
  • 1/2 Medium Cabbage
  • 100g Pork Mince
  • Bean Sprouts
  • 1/2 Onion
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Soy Sauce
  • Black Garlic Ketchup
  • Cornflour
  • Salt & Pepper
  • Spring Roll / Filo Pastry

Method

Thinly shred the cabbage, carrots and onion then sweat them off in a hot oiled pan with the bean sprouts. Make sure they are cooked but well but keep them crunchy.

Season the vegetable mix with the soy sauce with pepper and then put to one side.

Cook the Pork mince and season it with salt, pepper and sesame oil.

Combine the mixture and add 3 tablespoons of Black Garlic Ketchup. Feel free to add a little more if it needs more flavour.

Separate the spring roll/ filo pastry and add 1+1/2 tablespoons of the mixture (about 25g-30g).

Starting from the corner, tightly roll the mixture half way and then tuck in the side and roll leaving a point. Use cornflour and water as a glue securing the pastry.

Set the fryer to 160 Degrees and fry the spring rolls until golden brown.

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