Spring Rolls

Spring Rolls

These Spring rolls are great to serve as canapés.

Because they cook better from frozen, you can make these weeks ahead of your party,

I know you are thinking but I can just get the ready made one from the supermarket. Yes you can, but the satisfaction you will have when your guest tells you how great these little spring rolls are and you can say “I know, I made them”

This is another recipe from my book in which I also make these spring rolls with chilli con cane.

Mummy's Spring Rolls
Spring Rolls

You will need:                                                                          Makes 25 1 onion, sliced
150 g carrot, grated
150g white cabbage , grated
100g glass vermicelli noodles
200g pork mince
3tbsp oyster sauce
2tbsp soy sauce
Pinch of white pepper
1tsp sugar
1 Lt 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.

Enjoy.
Note: English is not my first language. Please excuse any spelling or grammatical errors.

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