Spring roll with White Truffle 白松露春卷
Fresh minced pork 300 g
Spring roll pastry 1 pack
Shallot (shredded) 2 pcs
Onion 1/4 pc
Carrot 1 pc
White Truffle 2 tsps
Soy sauce 1 tsp
Rock salt 1 tsp
Corn flour 1 tsp
Black pepper dash some
Marinate minced pork with salt, pepper dash, soy sauce and corn flour.
Filling: Heat up fry pan with oil, fry shallot and onion for around 1 minute. Add minced pork, cook for 2-3 minutes. Remove from fry pan and cool down. Mix with white truffle and carrot.
To roll a spring roll, lay a skin down on a work surface. Lay on a few tablespoons of filling.
Roll it half way then fold in the sides. Roll it up the rest of the way.
Seal the edge with a little raw egg before deep fry them in peanut or vegetable oil. Ready to serve.