Spring Rolls
I love spring rolls, but quite often you get them at take away stores and they are filled with noodles or just cabbage. These are delicious, the filling is very flavoursome, it has mince, prawns, cabbage, just to name a few ingredients.
They are not too hard to make, quite simple really, (once you get the hang of it). I made these from large spring roll wrappers for lunch, however just buy the mini spring roll wrappers for parties, or cut the large sheets into 4 squares, fiddily to do, but you can. They are also great for parties as they can be made in advance and frozen, ready to fry straight from the freezer when needed.
I say in the ingredients 2 cups of cabbage, I don't actually measure, If you add say 1 cup shredded cabbage you have a stronger saucy flavoured spring roll, my family find it too strong. I tend to buy 1/2 a Chinese cabbage and shred say 3/4 of it, I leave about 3cm of the very thick core. This gives a lighter flavoured spring roll.
The chilli is optional as I like to serve it with sweet chilli sauce, so if you know your family doesn't like spicy spring rolls, don't add the chilli in the roll.
When adding the filling to the pastry, try not to add too much of the liquid, it wets the pastry and makes it difficult to roll without tearing.
This could also be a lovely Sang Choy Bow filling, just top with some bean sprouts.
They are not too hard to make, quite simple really, (once you get the hang of it). I made these from large spring roll wrappers for lunch, however just buy the mini spring roll wrappers for parties, or cut the large sheets into 4 squares, fiddily to do, but you can. They are also great for parties as they can be made in advance and frozen, ready to fry straight from the freezer when needed.
I say in the ingredients 2 cups of cabbage, I don't actually measure, If you add say 1 cup shredded cabbage you have a stronger saucy flavoured spring roll, my family find it too strong. I tend to buy 1/2 a Chinese cabbage and shred say 3/4 of it, I leave about 3cm of the very thick core. This gives a lighter flavoured spring roll.
The chilli is optional as I like to serve it with sweet chilli sauce, so if you know your family doesn't like spicy spring rolls, don't add the chilli in the roll.
When adding the filling to the pastry, try not to add too much of the liquid, it wets the pastry and makes it difficult to roll without tearing.
This could also be a lovely Sang Choy Bow filling, just top with some bean sprouts.
Recipe
Makes about 20 large spring rolls or about 40 mini spring rolls
1 tablespoon peanut oil
2 cloves garlic, crushed
2 teaspoons grated ginger
125g pork mince
125g chicken mince
50g prawn meat, finely chopped (4 medium sized prawns)
1 cup chopped mushrooms
2 cups shredded Chinese cabbage
1 carrot, finely chopped
1/4 cup chopped water chestnuts
1/4 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon chilli sauce or 1 small red chilli, finely chopped
1 tablespoon brown sugar
1/2 cup chopped green onions
20 spring roll wrappers
Oil for frying
1 tablespoon peanut oil
2 cloves garlic, crushed
2 teaspoons grated ginger
125g pork mince
125g chicken mince
50g prawn meat, finely chopped (4 medium sized prawns)
1 cup chopped mushrooms
2 cups shredded Chinese cabbage
1 carrot, finely chopped
1/4 cup chopped water chestnuts
1/4 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon chilli sauce or 1 small red chilli, finely chopped
1 tablespoon brown sugar
1/2 cup chopped green onions
20 spring roll wrappers
Oil for frying
Heat oil in a wok or large frying pan. Add garlic and ginger and stir fry for 1 minute.
Add the pork, chicken and prawn. Cook, stirring, breaking up any lumps in the mince, for 3 minutes or until cooked.
Add the mushrooms, cabbage, carrot and chestnuts. Stir fry for 1 minute.
Mix in the stock, oyster sauce, soy sauce, chilli sauce and sugar. Stir fry for 3 minutes. Remove from heat, stir in the green onions. Cool.
Add the pork, chicken and prawn. Cook, stirring, breaking up any lumps in the mince, for 3 minutes or until cooked.
Add the mushrooms, cabbage, carrot and chestnuts. Stir fry for 1 minute.
Mix in the stock, oyster sauce, soy sauce, chilli sauce and sugar. Stir fry for 3 minutes. Remove from heat, stir in the green onions. Cool.
Working with one wrapper at a time. Place the spring roll wrapper on a work surface with one corner pointing towards you. For larger spring rolls, place a heaped tablespoon of mixture in a sausage shape in one corner of the wrapper. For mini spring rolls use a teaspoon.
Brush edges of pastry lightly with water. Fold corner over filling, then begin rolling up the spring roll firmly, folding edges in. Press to seal. Repeat with remaining wrappers and filling. Cover with cling film, refrigerate until needed. These can also be frozen at this stage. If you have leftover wrappers, cover with cling film and place back in the freezer for another time.
Heat enough oil in a frying pan, so when the spring rolls go in, the oil comes halfway up the spring roll. When a cube of bread is added to the oil and it sizzles immediately, the spring rolls are ready to fry. In batches, fry the spring rolls on one side until lightly browned, turn over and fry the other side. Drain on crumpled paper towels. You can deep fry them, however I found they were hard to flip over, plus less oil is used this way.
Serve with dipping sauces. I like it with sweet chilli sauce.
Enjoy!
