Pumpkin Spring Rolls
By: Anonymous
Published: Wednesday, December 23, 2009 - 3:48am

Ingredients




24 ounces pumpkin
4 Chinese dry mushrooms
1 spring onion
4 ounces minced pork
3 tablespoons peanut oil
8 spring roll skins
1/2 teaspoon salt
A dash of white pepper powder

Preparation

1 1. Remove skin, seeds, and pulp from the pumpkin. Cut the flesh into big serving pieces and steam them over hot water until tender. 2 2. Soak dry mushrooms until soft; remove their stalks, wash them clean, and chop them; chop spring onion. 3 3. In hot peanut oil, fry spring onion, dry mushrooms, and minced pork in turn, then season them with salt and pepper. Reduce the fire to mild heat; add the steamed pumpkin to mix well. Take the mixture out and divide it into 8 equal portions, cooling them for use. 4 4. Spread each spring roll skin flat; put 1 portion of the (3) on the side near the body; roll the skin forward twice. Fold both sides in, then continue to roll and seal it with thick flour paste. Make all the rolls in the same way. 5 5. Heating oil to medium heat, put the (4) in, deep-fry them until the skins turn golden yellow. When deep-frying, push them gently with long chopsticks to cook them evenly and thoroughly.