Spring rolls

Spring rolls

By
From
The Complete Asian Cookbook
Makes
20
Photographer
Alan Benson

This popular snack is within the scope of any home cook now that spring roll wrappers are available frozen from Asian grocery stores. Thaw them before attempting to separate these delicate pastry squares.

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
1 tablespoon peanut oil
1 tablespoon sesame oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
250g pork, finely chopped
250g raw prawns, peeled, deveined and chopped
150g chinese cabbage, shredded
75g daikon, shredded
12 tinned water chestnuts, drained and chopped
150g bamboo shoots, chopped
115g fresh bean sprouts, trimmed
6 spring onions, thinly sliced
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
3 teaspoons cornflour
20 spring roll wrappers
oil, for deep-frying

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain well, remove the stalks and finely chop the caps. Heat the peanut and sesame oils in a wok and cook the garlic and ginger for a few seconds. Increase the heat, add the pork, and stir fry until it changes colour. Add the prawns and stir-fry until they are cooked. Add the vegetables, soy sauce, oyster sauce and salt, and stir to combine. Push the mixture to one side of the wok. Combine the cornflour and water and stir to make a smooth paste. Add to the wok and stir until the sauce thickens. Remove from the heat and stir to combine. Allow to cool completely.
  2. Put 2 tablespoons of the mixture at one end of the spring roll wrapper and roll up, folding in the sides so that the filling is completely enclosed. Dampen the edges with water or a mixture of cornflour and water and press to seal.
  3. Heat the oil in a large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the spring rolls, in batches, until golden brown. Drain on paper towel and serve immediately with chilli sauce, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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