[ENG SUB] (素/葷)春卷 (粵語版) SPRING ROLLS

春捲是中國民間流行的傳統小吃，用薄麵皮，捲上餡料，經油炸的食品。各地的餡料和大小不同，但基本是扁圓筒狀。以中國為例，一般人多用蔬菜及肉作餡料，而北方部分地區則會改用紅豆沙。春捲亦是滿漢全席中第二席中的一道菜式。

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Southeast Asian and Latin American cuisine.

(素/葷)春卷

1. 鍋下油爆薑絲,下豆腐乾(或叉燒), 胡蘿蔔, 炒1分鐘,下沙葛, 木耳, 清水少許, 炒片刻,
下素蠔油1湯匙, 醬油1湯匙, 糖1茶匙, 鹽1/4茶匙, 下唐芹, 攪拌, 加蓋煮1-2分鐘,下胡椒粉,
麻油各少許, 勾芡收汁上碟, 放凉待用.

2. 煎春卷, 熱鍋下油, 排入春卷, 中小火慢煎, 不時翻轉撿查, 煎至两面呈金黃色, 出鍋裝碟, 跟急汁食用.

SPRING ROLLS

1. Add ginger shreds in oil in a pan, add dried Five Spice Bean Cakes
(or BBQ pork), carrots, and stir-fry for 1 minute, add Jícama, Wood Ears,
a bit water, and stir-fry. Add 1 tbsp of vegetarian Oyster Sauce, 1 tbsp
of Soya Sauce, 1 tsp of sugar, 1/4 tsp of salt. Add Chinese Celery,
stir, cook for 1-2 minutes. Add pepper, sesame oil, add starch paste
to thicken the mix. Cool to room temperature.

2. Pan fry spring rolls in medium low heat. Cook until both sides
are golden brown.

温馨提示:
1.餡料水份要控制要勾芡,過濕春卷容易破皮.
2.餡料要涼凍才可使用,不然也令春卷爛皮.
3.煎春卷宜半煎炸,用油稍稍多一點.用火稍稍慢一點,舂卷才會脆才會不焦.

TIPS:
1. Fillings should not be too watery, as it will damage the spring roll
skins. Use starch to thicken the mix.
2. Fillings must be cooled down to room temperature or below, otherwise they
will also damage the spring roll skins.
3. Use extra oil to pan fry spring rolls, use medium to medium low heat.