Licky Leek Spring Rolls

Such a wonderful news! Michelle just told me that I won the overall photography part of the SnackShots#2 event! Wowwwwww!!! This calls for a celebration, and inspired me to do better! Thanks you guyssss...Cheers!

My original post:

Michelle of Greedy Gourmet invited me to join a SnackShots event involving leek. Accckkk!! I've never made anything of leek before. I was also not sure what's leek. Finally, I went to the market yesterday, and was told by the veggie vendor, that leek is basically some kind of giant spring onion. Okie dokie. I'm gonna do something Asian, something spring-ish. So, here are my Licky Leek Spring Rolls (pardon my corny name) and Porky Pig Licky Leek Spring Rolls (for carnivores in my household, who could not survive without meat)

Ingredients
- 1 stalk of leek, chopped
- 1 pack of spring roll wraps (20 sheets)
- if you want the meaty version, get some ground pork/beef/chicken
- oyster sauce, soy sauce, shaoxing chinese wine (optional)
- oil for frying, saute
- worchestershire sauce, soy sauce, sugar, chopped red chilli (for dipping)

Chop-chop-chop

Saute-saute-saute

The chopped leek, saute in oyster sauce, soy sauce, chinese wine, set aside until cool

Place a spoonful of leek on the spring roll wrap, place the spring roll wrap on a damp towel to prevent it from drying (I got this tip from Jaden's Steamy Kitchen)

I rolled them pretty much the way I liked them, my sous chef helped me rolling some. This is why the shapes of the rolls are so un-uniformed (is that a word?). There are fat ones, and there are slim ones. The pretty ones are mine (sous chef: no! mine! me: NO! MINE!...this could go on forever. A classic debacle at Mochachocolata's kitchen).

For the carnivores, saute ground meat with a bit of leek, oyster sauce, soy sauce, chinese wine. Drain all the juice, let it cool

Roll-roll-roll

Fry-fry-fry

Dip-dip-dip & Eat-eat-eat

Yum-yum-yum!