JEEP’S BAMBOO SOUP

Ingredients

400 - 500 grams thinly sliced fresh Bamboo shoots 

300 grams chicken wings (or pork ribs)

4 cloves garlic 

2 teaspoons coriander root

½ teaspoons of peppercorns

1 teaspoon chicken stock

1 tablespoon soy sauce

2 litres cold water

Method

Make a paste of the coriander root, peppercorns and garlic.  Place thinly sliced Bamboo shoots with the paste into 2 litres of cold water

and slowing bring to boil, add segmented chicken wings and gently simmer for 45 minutes.  Add soy sauce and chicken stock to the broth

and cook slowly for a further 10 minutes.  Add salt to taste.  Serve with fresh coriander leaves.

JEEP’S BAMBOO SPRING ROLLS

Ingredients

25 gram mung bean noodles

100 grams chopped pork or chicken 

300 grams of finely sliced cooked bamboo shoots 

1 tbsp. light Soya sauce 

3 cups of cooking oil 

1 pack of Spring roll pastry sheets

1 tsp. chicken stock

Pound these three ingredients 

4 cloves of garlic 

2 tsp of coriander roots

Half a teaspoon of pepper 

Paint

1egg and a paint brush

Preparation

Soak noodle until soft, then cut into straight lengths (2 inches in length).  
Make a paste out of the garlic, coriander roots and pepper and fry in 1 tbsp. of oil for two or three minutes.  Then add the meat, bamboo shoots,
mung bean noodle, soya sauce and chicken stock.  Fry until fairly dry and set aside to cool in a strainer (too wet makes the pastry break).
Place a teaspoon of filling on a spring roll pastry sheet, fold the sheet over the filling, roll about half a turn, fold in the ends and close them,
then roll up tightly, sealing the sheet closed with beaten egg paint.
Fry in plenty of hot oil over low heat until crisp and golden brown.
Serve with sweet chilli sauce.