Golden Parcels / Toong Tong

Preparation time: 22 minutes
Standing time: 10 minutes
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients:
3g	12g	Coriander root- chopped into small pieces
2 cloves	8 cloves	Garlic - peeled
1/2 teaspoon	2 teaspoons	Whole white pepper corns
60g	240g	Minced pork or chicken
1 tablespoon	4 tablespoons	Spring onion leaves only - chopped into 1/2 cm lengths
1 teaspoon	4 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Mushroom sauce
1 tablespoon	4 tablespoons	Oyster Sauce
1/2 tablespoon	2 tablespoons	Beaten whole egg
1 tablespoon	4 tablespoons	Corn flour
8-10	32-40	Egg roll wrappers
		Egg yolk to seal wrappers
½ liter	2 liters	Oil for deep-frying
		Sweet and sour sauce, plum sauce, or honey for dipping

Method:

1. Put coriander root, garlic and pepper seeds into mortar and pound to a paste.
2. Mix in minced pork.
3. Add spring onion, palm sugar, mushroom sauce and oyster sauce. Mix well.
4. Mix in beaten egg.
5. Add corn flour and mix in well.
6. Leave to stand for 30-60 minutes.
7. Fill the egg wrappers with one teaspoon of the mixture. You can make any sealed shape and stick the edges with egg yolk.
8. Deep-fry in hot oil on a low heat. When the parcels have turned golden, they are ready.
9. Turn off heat, take out the parcels and place on absorbent paper to drain excess oil.
10. To serve, place cooked parcels on a bed of lettuce around a small dish of sweet and sour dipping sauce, honey or any other sauce your prefer.

For Vegetarians

Instead of pork or chicken, add a combination of any of the following ingredients up to 60 g per person:

• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into 1/2 cm by 2 cm pieces