Spring cleaning is never going to be the same again as Qian Ni introduces a whole new spring to the dipping sauce of our favourite spring rolls. We were delighted with the refreshing new taste that explodes in our mouth with every bite. A finger-licking good recipe that was wiped out within minutes of its completion.
| Servings | Prep Time |
| 4 to 5 people | 1 hour |
| Cook Time |
| 30 minutes |
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Spring cleaning is never going to be the same again as Qian Ni introduces a whole new spring to the dipping sauce of our favourite spring rolls. We were delighted with the refreshing new taste that explodes in our mouth with every bite. A finger-licking good recipe that was wiped out within minutes of its completion.
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Ingredients
- 10 dried shitake mushrooms rehydrated for 1 hr. Stems removed and thinly sliced (10香菇，浸泡水中1小时。去梗， 切片)
- 1 carrot medium size, peeled and shredded （1中形胡萝卜，剥皮和切条）
- ½ yellow onion medium-size, thinly sliced（½中形白洋葱，切薄片）
- 20 water chestnut peeled and shredded （20马蹄，剥皮和切条）
- 2 tbsp coriander finely chopped （2汤匙切碎芫茜）
- 10 7.5" spring roll wrapper （10片 7.5寸春卷皮）
- 1 egg beaten （1个鸡蛋，打散）
- salt （盐）
- black pepper （黑胡椒粉）
- five spice powder （五香粉）
Dipping sauce （蘸酱）
- 1 cup ribena blackcurrant cordial （1杯利賓納黑加仑子浓果汁）
- ¼ cup onion chopped （¼杯切碎的白洋葱）
- 1 tsp cornflour (1茶匙蜀粉)
Garnish (点缀)
- toasted sesame seeds (烤芝麻）
- coriander leave (芫茜)
Instructions
Step 1: Prepare the duck meat （准备鸭肉）
- Remove the skin and bones from the duck legs. Shred the meat it into small pieces, and place in a large mixing bowl. （把鸭腿的皮和骨头去掉。把肉斯成小块，放在一个大碗里。）
Step 2: Stir fry Mushroom, Carrot and Onion （炒蘑菇，胡萝卜和洋葱）
- In a frying pan, heat 1 tbsp of oil over medium-high heat. Add in mushrooms, season with ¼ tsp of salt and ½ tsp of pepper. Stir fry until the colour turns brown, about 5 minutes. Transfer into the mixing bowl with duck meat. (在炒锅里，热1汤匙油。倒入香菇， ¼茶匙盐和½茶匙胡椒。翻炒约5分钟，至到香菇的颜色变棕色。倒入放置鸭肉的碗里。)
- In the same frying pan, heat 1 tbsp of oil. Add in carrot, onion, ½ tsp of pepper, ½ tsp of five-spice powder and a pinch of salt. Stir to mix well until the carrot and onion softens. Transfer to the mixing bowl with meat and mushroom. (用同一个炒锅，加热1汤匙油。倒入胡萝卜丝，洋葱薄片，½茶匙胡椒，½茶匙五香料粉和盐少许。搅拌，直到胡萝卜和洋葱软化。熄火，倒入碗里。)
Step 3: Mix all ingredients to make the filling （混合所有材料）
- Add water chestnut and coriander into the mixing bowl. Mix well and add in more seasonings, if needed. (将马蹄和芫茜到入馅料碗里。搅拌均匀。如果需要，您可以加入调味料。）
Step 4: Wrap the Spring Roll and Deep fry until golden brown （包春卷）
- On a clean table top, lay the spring roll skin and 2 tbsp of the filling. Wrap and seal the ends with egg wash. 在干净的桌面上，放置春卷皮和2汤匙的馅料。用蛋将春卷封着。
- Heat 2L of oil in a wok over medium-high heat. Deep fry the spring roll until it turns golden brown. Transfer into the serving plate. (在锅里，用中高火热2升的油。把包好的春卷放入油里炸，直到它变成金黄色。把油沥干，放在盘上。)
Step 5: Prepare the dipping sauce & Ready to serve （准备蘸酱，即可享用）
- Heat up 1 tsp of oil in a small frying pan. Add in chopped onion, stir fry until it becomes translucent. Pour in Ribena Blackcurrant Cordial, mix well and bring it to a boil. Transfer into a small bowl and serve it with the spring rolls. (在小锅里热1茶匙油。加入白洋葱，翻炒至到半透明。倒入利賓納黑加仑子浓果汁和蜀粉，混合均匀，煮沸。倒入一个小碗，并与春卷享用。)