Camp/Cooking Project: Chinese stove and Khamer beef spring rolls

I picked up a Chinese stove like what you see on the Song scroll, and spray-painted the modern metal bucket it was made in to a rough terracotta stone color. After doing a test burn with hardwood charcoal, I made up a batch of Khamer beef spring rolls and cooked them in the wok on top. It took about 40 minutes to cook around 18 rolls, with some getting a bit too dark when the fire picked up. I need to buy metal fire tongs and get a metal box or bucket to put the hot coals when attending events. The stove took around 8 hours to cool completely and about 5 to where I could touch it safely.

Ingredients

1 lb (450 gram) of lean grounded beef

2 cloves of garlic, minced

1 cup of diced yellow onion

1 cup of diced jicima

1 tablespoon of sugar

1 tablespoon of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of fish sauce

1 teaspoon of cornstarch

1/4 teaspoon of black pepper

1 package, 50 pieces of spring roll pastry shells

1 Egg, egg white only

6 cups of vegetable oil for deep fry

Directions

In a large bowl , mix grounded beef with garlic, onion and jicima together, add sugar, soy sauce, oyster sauce, fish sauce, corn starch and black pepper, mix well and set it aside.

Gently pull out each spring roll sheet to separate from others.

Lay one sheet flat on a cutting board or plate, spoon some of the filling in and put on about 1/3 of the sheet.

Wrap meat filling in spring roll sheet, roll it tight and seal the end with egg white. Continue to make spring rolls until the filling is gone.