I believe there are few things everyone should be able to make well. A comfort food, like spaghetti bolognese, a dessert, maybe a Victoria sponge and a crowd pleaser that will never let you down - this is what today's post is about. Spring rolls!
With a little practice these crispy treats are quick and easy to make, plus they freeze well so you can make a big batch one quiet Sunday and when someone comes over just pop them into some oil and within a few minutes you'll be enjoying them dipped into your favourite sauce.
The key to a great spring roll is getting the pastry right. These days you can buy perfectly good pastry from any Asian supermarket. They're common place in the UK and slowly but surely they're popping up all over SA. So you really can't go wrong.
This recipe is great as a start and can be adapted to suit your tastes with different meats, seafood or even veggies for a healthier option.
Prep time: 25 minutes for the ingredients and 15 minutes to roll
Cooking time: 10 minutes for the filling and 4 to 5 minutes 6 at a time for frying
- 2 cups vegetable oil for frying
- 2 tsbp vegetable oil
- 4 garlic cloves, finely chopped
- 1 cup minced chicken (can be replaced with minced pork, beef, finely chopped prawns or tofu)
- 1 cup bean sprouts
- 1 cup cabbage, julienne
- 1 cup carrot, julienne
- 3 tbsp oyster sauce
- 1½ tbsp white sugar
- 1½ tbsp soy sauce
- ½ tsp white pepper powder
- 1 cup thin glass noodles, soaked to soften and drained
- Spring roll wrappers
To seal wrappers:
- 2 tbsp white flour
- 2 tbsp warm water
To start remove your spring roll pastry wrappers from the freezer and let them defrost / loosen up.
For the filling
- In a wok add the oil and garlic, turn up the heat and fry until fragrant
- Add the minced chicken and stir fry for 2 or 3 minutes
- Next add the bean sprouts, cabbage and carrots before adding the oyster sauce, sugar, soy sauce and pepper - cook for another 2 or 3 minutes
- Finally add the glass noodles and stir fry until all the liquid is cooked in
- Pour the spring roll filling onto a plate, flatten out and allow to cool
To seal the wrappers
- While the filling cools mix warm water a little at a time to the flour to make a thick paste. It should be sticky to touch
- Lay a thawed wrapper on a flat surface in a diamond facing you
- Place three tablespoons of cooled filling closest to you
- Take the point closest to you wrap over the filling tightly
- fold in the sides like a present making sure the contents cannot spill out. Remember to keep the spring roll tight to prevent oil from getting in
- Next, with you finger brush a little of the flour putty on the pointed section facing away from you and bring it over towards yourself wrapping and sealing the spring roll tightly.
Deep fry in a pot / wok of hot oil for about 4 to 5 minutes.
Enjoy your spring rolls with a dipping sauce of your choice. Favourites are usually sweet chilli sauce, sweet and sour sauce, soy sauce and peanut sauce
There you have it. Initially it needs a little faf but after a while, when you have it down, you can make these little guys in less than an hour from start to tummy.