This is not a normal Spring Roll that u see on the street or u eat it while having dim sum.Penangites, you would probably tasted it if u have dined in the old restaurant called Hollywood (ummm ...I don't know whether this restaurant still exist, went there before in the 80s perhaps) near Tanjung Bungah. The Hokkien would called it "Choon piah".

Ingredients:

750g - Mixed Vege

500 g - Cabbage (shred)300 g - Crab meat (not crab stick).(Can buy frozen crab meat from Hypermarket)

300g - small or medium prawns

300g - lean pork (diced)1 can of button mushrooms (diced)

5 chinese black mushrooms (diced)

6 cloves of chopped garlic

2 big onions (diced)

SEASONING

5 tbsp of oyster1 cap of hua tiao wine

3 drops of sesame oilsalt to tastepepper to taste

For wrapping

Buy 190mm x 190mm spring roll sheet from supermarket (comes in 40 or 50 sheet)

Sauce for Diping

U can use Maggi chilli sauceor prepare the following:-

1) Worchestershire Sauce (Lea & Perrins)

2) 10 cloves of shallots (cut thinly)

3) 10 chili padi & 5 red chillies- shred it.

Mix all (no 1 -3) & leave it in the fridge

Directions:

Prepare all ingredients as mentioned. Marinade the pork with a bit of corn flour, soya sauce, pepper & sesame oil and leave them in the fridge for 30 minYou need to stir fry all ingredient.heat up the pan & put in the chopped garlic.Fried until fragrant.Add in the pork,mushrooms (both),prawn,onions,mixed vege & cabbage. Add in the seasoning. Always taste it whether is tasty. This should taste sweet & salty. Keep stirring and allow it to simmer for 10 min. The cabbage should look soft but crunchy.

Finally add in the crab meat & sesame oil and stir for a while.Allow it to cool down. Then prepare the spring roll sheet and put enough of the ingredient (probably 2 - 3 tbsp - adjust accordingly) and wrap it up like spring roll. Use water to seal it or else it will open when u deep fried it.There might be some sauce while stir frying the ingredient, drain it when u take the ingredient for wrapping or else when u deep fried it, the liquid will go into the oil.Deep fried when all is wrapped up in hot oil using medium fire.(high fire will make the spring roll sheet black)Take it out from pan once u see the spring roll sheet turns golden brown. Serve it when it's hot. Dip in the sauce as recommended.You can do a lot and keep it in the freezer.And just take it out & deep fried as and when you want.Try this on the 1st day Chinese New Year or it may be served your guest.

Bon Apetite!

WARNING - DO NOT OR NEVER RECYCLE THE OIL.PLEASE THROW AWAY AFTER DEEP FRYING.