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NO CHOP PEKING SPRING ROLLS
(Serving Size 4-5)

Cooking Method
Baking

INGREDIENTS
- Green Onions (spring onions) 3
- Celery 2
- Chinese Cabbage Leaves 3
- HAC Corn Starch (cornflour) 1 tbsp
- Water 2 tbsp
- Chinese Barbecue Pork 200 g
- Small SpringHome Springroll Wrappers 20
- Lee Kum Kee Hoisin Sauce 3 tbsp

INSTRUCTIONS
1. Cut pork into thin strips. Trim green onions and celery and chop finely. Shred cored cabbage finely. Mix pork, green onions, celery, cabbage and Lee Kum Kee Hoisin Sauce together. Mix corn starch and water together until smooth.

2. Take a spring roll wrapper and place on a board with a corner facing you. Brush edges with corn starch mixture. Place about one and a half tablespoons of mixture across bottom corner of wrapper, fold corners over filling and roll wrapper around filling.

3. Heat 1/4 cup oil in shallow baking dish at 200C for 3 minutes. Remove from oven and place spring rolls in dish. Roll to coat in oil. Bake at 200C for 10 minutes, or until golden, turning halfway through cooking. Drain. Serve hot.

This recipe is adapted from Lee Kum Kee - www.lkk.com

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