Golden pork and prawn drumplings

A packet of The Spring Roll Pastry Sheets 5" X 5" have been staring at me bluntly each time I open the upper compartment of my fridge.  It has been there for quite a while, not knowing what to do with it.  All of a sudden a thought came to my mind this morning, remembering that I still have some leftover minced pork and prawns in the freezer.  To have this dumplings for my lunch I've decided to add some vermicelli or glass noodles.  Let's get on with it....

What you need:

200 g minced pork

100 g prawns (shelled and cut into small chunks)

50 g glass noodles (soaked and cut into 1" length)

1/4 cup red carrot (peeled and roughly chopped) - not in picture

1 tbsp parsley (finely chopped)

3 cloves garlic (peeled and grated)

Spring Roll Pastry Sheets (5" X 5")

Spring Onions (blanched, green part only) - for tying the dumplings

2 tbsp cooking oil (for stir-frying the ingredients)

Enough cooking oil (for deep-frying the dumplings)

Seasonings:

1/2 tsp salt

1/2 tbsp fish sauce

1 tsp grounded black pepper

Steps of preparation:

1. In a big bowl add in minced pork, prawns, glass noodles, red carrot, parsley, half of the grated garlic and all the seasonings.  Give it a thorough mix until all the ingredients are well incorporated.
2. Add oil in a medium heated wok, saute the other half portion of the grated garlic until fragrant, then add in the pork and prawn mixture and stir-fry for about 5 minutes, remove from heat and dish onto a plate to let it cool.
3. To prepare the dumpling, place a spring roll sheet onto a flat plate, spoon a tablespoon of the mixture onto the center, gather the edges together and tie with the blanched spring onion.  Set aside and repeat until all is done.
4. Heat enough oil in a deep wok, when the oil has reached medium heat, gently put in the dumplings, a few at a time and deep-fry until golden brown.  Remove with a slotted spoon and drain on kitchen paper to get rid of excess oil.
5. Serve while still hot to retain the crunchiness of the dumplings. This dumpling goes well with the normal Maggi Chili Sauce as well as the Sweet Thai Chili Sauce.

Before deep-frying

Ready to serve!

Notes:  The leftover pork and prawn ingredients can be kept in an airtight container in the fridge.  As for the leftover spring rolls sheets, put them in a zip lock bag and kept in the freezer.  

Let's have lunch.....