Spring Rolls
Time: 45 mins (depending on how quickly you can roll them!)
Ingredients:
Spring roll wrappers (I got mine in the freezer section of the grocery aisle)
250g of pork mince (feel free to omit if you prefer)
1.5 carrots, diced
1 cup of shredded cabbage,
0.5 brown onion, sliced finely
Few sprigs of coriander, finely chopped,
0.25 cup of Chinese mushrooms
0.5 red chilli sliced,
Small knob of ginger, grated
1 clove of garlic, grated
Few drops of sesame oil,
2 tbsp of soy sauce,
1 to 2 tbsp of sugar, (depending on how you want to balance the sweet n salty ratio)
pinch of salt,
Oil for deep frying,
Extra soy sauce, chillies and Sweet & Sour sauce to serve.
You’ll also need a large mixing bowl, a deep pot or wok, chopping board, knife and grater, tongs & kitchen paper.
Method:
Soak the dried mushrooms in hot water, whilst you’re waiting get chopping on the other veggies,
Add the pork mince, vegetables, chillies and coriander into the mixing bowl. Add the soy sauce and sesame oil alongside with the sugar. Now is a good time to get the oil heating on a low heat (whilst we get wrapping)
Arrange the wrappers on a diagonal and roll the filling like so, see pics
Time to get frying, so crank the oil up to high heat. I like to fry only one at a time until a crispy golden brown, repeat.
Serve with the sweet and sour sauce, or chopped chillies and soy.
Again…fabulous. I can already SMELL the spring rolls cooking.
Do you fry them on your stovetop or do you use a deep fryer? How do you gauge when the oil is hot enough or too hot–how can one keep the the oil temperature consistent?