Thank you for booking on to this class to celebrate the Lunar New Year! Please find the ingredients and equipment list, along with the methodology. Any questions, just drop me a message.

INGREDIENTS SAN CHOY BOW

1 + 1 teaspoon sesame oil ( 2 x extra teaspoons if doing mushrooms)

3 garlic cloves

5 cm piece of fresh ginger

500g lean pork mince ( V = 500g chopped mushrooms, 225g tin chestnuts - 140g drained and chopped)

2 tablespoons soy sauce

3 tablespoons oyster sauce (You can get vegetarian oyster sauce, or replace with 2 tablespoons hoisin sauce and 2 tablespoons of soy sauce)

3 spring onions, chopped finely

Juice of 1 lime

1 tablespoon honey

Half a red pepper, diced

1 cup bean sprouts

8 large lettuce leaves (like cos, or romaine)

Handful of nuts (roast peanuts or cashew nuts) Optional if allergic

Handful of coriander Optional if you don’t like, mint is an alternative

Vietnamese Spring Rolls Ingredients

8 sheets Vietnamese rice papers (Also called spring roll wrappers, I use 16cm diameter ones, but the recipe is very flexible on the size)

100g cooked peeled king prawns, defrost in advance if necessary (Or extra vegetables, e.g. mushrooms, cabbage, beans)

1 carrot

½ red pepper

6 mange touts

1 cm piece fresh ginger

Spring Roll Dipping Sauce

2 tablespoons soy sauce

1 teaspoon sesame oil

Juice of 1/2 lime

1 garlic clove

1 teaspoon sugar

Fresh coriander or mint (or both)

Pinch of chilli flakes (optional)

METHOD

VIETNAMESE SPRING ROLLS

1.     Mix the prawns with a small amount of grated fresh ginger

2.     Prepare the dipping sauce by mixing all the dipping sauce ingredients together

3.     Prepare the vegetables by cutting them in to thin strips, approximately 3/4cm in length, place on plate in to 6 groups

4.     Add the prawns and a few leaves of the herbs to the vegetable piles

5.     With care, pour boiled water into a shallow dish, then place an individual rice paper in for 10-15 seconds. Pick it out, place on a wooden board, patting dry with a tea towel if necessary

6.     Place the vegetable piles on to the rice paper and roll up, folding in the sides after the first roll. 

7.     Enjoy them with the dipping sauce.

SAN CHOY BOW

1.     In a wok cook the pork (or mushrooms) with 1 teaspoons sesame oil, 3 crushed garlic cloves and finely chopped ginger

2.     Add soy, oyster sauce, 1 teaspoon sesame oil, lime juice, honey and spring onions

3.     Add chopped red pepper, bean sprouts and chopped chestnuts (vegetarian option)

4.     Serve in lettuce leaf topped with chopped nuts and coriander