I have chosen Spring rolls to be my first recipe in this new page on my blog, because it is Emj favourite. Also because I feel that this is a fun recipe to make with your children.
I’d made a lot of Spring rolls when I was writing my cookbook and that was when Emj fall in love with them (she was 3 at the time). I know you can easily buy Spring rolls in the shop but it is so easy to make and so much fun to do with your children. Emj always help me grated the carrots and cabbage, and love watching the glass vermicelli noodle soften in the water. I did gave her some of the noodles for her messy play.
This Recipes was adapted from my mum’s recipe, the only different is my mum used raw ingredients and I cooked mine. It is a bit of “my mother recipe pass on to my daughter” for me. I hope you and your children will enjoy cooking it together too.
It is a good first Thai recipe to get your children into. It is crunchy and kids loves anything crunchy don’t they. I know this Spring rolls is deep fried and is not something I would recommend to be eating all the time. If you prefer to not give your children deep-fry food then you can make the filling and eat it as a noodle dish, which we have done many time and find it just as yummy. But if like me you believe in everything in moderation then try serving these Spring rolls with sweet chilli sauce or teriyaki dipping sauce.
This recipes makes 25 Spring Rolls.
You will need:
1 onion, sliced
150g carrot, grated 150g white cabbage, grated 100g glass vermicelli noodles 200g pork mince 3tbsp oyster sauce 2tbsp soy sauce Pinch of ground white pepper 1tsp sugar 1litter vegetable oil for deep frying 1 pack spring rolls pastry ( I used the small pack about 5 inches) 1 egg, beaten
Let’s cook! Soak the vermicelli in cold water until soft (about 15 minutes). Drain them and cut into small pieces about 2 inches long. Heat up 1 tbsp of oil in a wok or frying pan to a medium temperature. Add in the pork mince and fry until nicely browned. Add in the rest of the ingredients. Stir well to combine thoroughly with the mince. You may need to lower the heat during this process to prevent sticking. Taste when cooked and add in more soy sauce, pepper or sugar if required. Remove from the heat and leave to cool in a colander (this will drain off excess oil). Place 2 sheets of pastry in front of you (i.e. 2 layers, one on top of the other) in a diamond shape. One corner should be facing toward you. Keep the rest of the pastry sheets wrapped up in a tea towel to prevent them drying out. Spoon your mixture on to the corner nearest you. Leave enough room at the edge to start folding. Make your spring roll by folding the corner nearest you inwards, rolling once then folding in the two sides. Make sure you roll it quite tightly. Brush the last corner with beaten egg and roll to seal. Heat the vegetable oil in a wok or saucepan to a medium temperature. Fry the spring rolls until golden brown. Drain on kitchen roll. Serve with sweet chilli sauce. Tips:You can make the spring rolls ahead of time and freeze. They actually cook better from frozen. For a vegetarian option try replacing the pork mince with Quorn, or add in more carrot/cabbage with sliced mushrooms.
Note: English is not my first language. Please excuse any spelling or grammatical errors.