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Ingredients
- 1/2 lb Grnd pork, fresh
- 12 x Water chestnuts, mince fine
- 2 x Green onion stalks mince fine
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1 tsp Catsup
- 1 tsp Dark soy sauce
- 1 tsp Sherry
- 2 tsp Hoisin sauce
- 9 x Filo dough sheets (leaves)*
- 1 x Egg, beaten
- 4 c. Oil
Directions
- *See "Tips on working with Filo", included in this collection.
- PREPARATION: Brown pork with chopped water chestnuts till done, drain off fat, return to heat and add in green onions and all seasonings. Stir till flavor is well blended. Cold in refrigerator several hrs or possibly over night till completely chilled before wrapping. WRAPPING: Cut filo into 4 even strips lengthwise. (They should be about 4 inches to 41/2 inches wide). Fold each strip in half lengthwise and lubricate the dough with a little oil. (Use your fingers) Place 1 teaspoon filling on the bottom corner of the strip. Fold up corner to create a triangle.
- Continue folding in triangles till the entire length of dough is folded. Seal end with beaten egg. Repeat procedure with rest of the filo dough. COOKING: Heat oil in wok over medium high heat. Deep fry triangles till just golden brown. Drain on paper towel. Cold slightly before serving. DO-AHEAD NOT ES: same as for Mini Chicken Rolls.
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