This is my version of making “Spring Rolls”, which are a firm favourite as starters, side dishes or a BBQ addition – delicious and very simple to make …….
TOTAL INGREDIENTS:
Optional Meat Filling:
200 grms. minced pork – optional for vegetarians
150 grms. minced / finely chopped prawns – optional for vegetarians
OR
300 – 350 grms. minced pork , beef, lamb, chicken or chopped prawns
Vegetables & Ingredients to Prepare:
1 Tblsp, veg oil to fry ingredients
3 – 4 Shallot onions & 1/2 onion (chopped finely)
1 garlic clove (minced / ground powder)
Thumb of fresh ginger or 1 Teasp. minced / ground powder
1 Teasp. cumin ground powder
1 Teasp. coriander ground powder
50 – 80 grms. carrots (julienne)
Fistful of fresh beansprouts
1/4 – 1/2 cabbage (finely chopped)
1 – 2 Teasp. sweet soya sauce (ketchup Manis)
1/2 Teasp. sesame oil
1/2 Teasp. Ground Black Pepper
FOR WRAPPING & COOKING:
10 – 15 normal size spring roll wrappers or 25 – 40 mini wrappers (bought at any oriental store)
1 1/2 Teasp. of corn flour & pinch of salt diluted with 2 teasp. water – mix (to brush & seal wrappers)
Oil for quick frying
STARTER CHOPPING BOARD:
Prepare your finely chopped shallot onions, 1/2 onion, thumb of ginger, garlic.
Drizzle some oil in a shallow frying pan / wok. When heated, add the chopped onion, shallots, ginger, garlic and stir fry until al dente.
At this stage for meat lovers, add your minced meat (mine is minced pork & chopped prawns mix) into the pan. Season with black pepper, cumin, teasp. sesame oil and coriander powder and keep stirring for a few minutes over medium heat until meat appears cooked.
Add your finely chopped cabbage, carrots and bean sprouts and mix for a few seconds.
Top the mixture with sweet soya sauce. Mix well but ensure the vegetable ingredients are al dente. Leave contents of the pan / wok aside to cool for at least 30 – 40 minutes.
Once the mix is cooled, prepare a sheet of wrapper flat and place a Tablsp. of the mix to the right corner of the sheet – ensure you leave a margin all round the edges of the sheet to brush the corn flour liquid mix to seal into a roll.
Fold the right corner over the mix.
Then fold each right and left corner ends over the previous fold, to create an envelope effect. May look crazy but will make sense eventually!
Start to roll from the top, downwards towards the point with brushed edges of the cornflour mix to seal, until it resembles a neat and tidy roll.
Once all your rolls are prepared, you can shallow fry them for a few minutes.
Then flip over for another few minutes or so, keep turning over until completely brown. you could alternatively cook in a deep fat fryer.
Perfect as a starter, side dish or as a BBQ addition – serve with sweet chilli sauce, side salad or Chilli Slaw click here for recipe. Below is an example of small spring rolls plated – hope you will enjoy ……
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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