Chun Gun Chinese Deep Fried Spring Rolls Food

CHUN GUN (CHINESE DEEP FRIED SPRING ROLLS)

Steps:

• Grate or chop all vegetables and set aside.
• In a skillet over medium heat, heat up the sesame oil and saute the vegetables (about 5 minutes).
• Add the chicken and ham along with the spices (minced garlic, minced ginger, pepper, garlic powder and onion powder) and saute (about 5-7 minutes).
• Add oyster sauce, chili paste and sriracha sauce. Blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
• Assemble egg rolls according to package directions. Place on baking sheet without them touching each other.
• Heat cooking oil in a deep pan to 350 degrees F. Fry egg rolls (about 3 minutes per side). Remove and drain on paper napkins. Serve immediately.

DEEP FRIED BEEF ROLLS (MARTABAK TELUR)

Steps:

• Deep Fried Beef Rolls:.
• Brown grown beef in a skillet.
• Discard excess fat.
• Mix ground beef with chopped scallions, salt, coriander and eggs.
• Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
• Fold the edges to make a rectangle shaped rolls.
• Deep fried beef rolls in oil, 2-3 minutes per side.
• Dipping Sauce:.
• Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.