Tonight I made spring rolls for the very first time, surprisingly easy too!
Here’s how I did it…………
take 1 pack bacon lardons and fry gently until sealed
add 1 finely sliced onion and 1 grated carrot. I also threw in a handful of sweetcorn.
Then add 1 pack beansprouts and fry mix until softened. Add pepper and a dash of shaohsing (chinese cooking wine) or sherry to add zing. No salt is added as there is ample in the bacon.
Place mix into a colander or sieve over a bowl and allow to go cold. This allows any liquid residing in the veggies to drain away and prevent mushy rolls.
This is how the mix looks when it’s cooked. You can omit the bacon and add whatever veggies you have for a totally veggie roll.
Next take a spring roll wrapper and place a soupspoon of mix on the edge of the wrapper like this…..
Next you start to fold up your roll ready to cook
fold ……..
and again………
almost done!
last step is to seal the ends. Take a spoonful or two of flour and mix with water until you have a thick paste. Then you just dab the ends of the wrapper and press it closed on the roll. If you like you can dab a little paste on the outside edge of the roll to make a good seal.
Now all you have to do is fry in hot oil for 2 – 3 minutes until golden brown. Allow to drain well and serve with dip or just eat on it’s own.
I have frozen a batch by just flash frying the rolls for a few seconds. When I want to cook them I will cook them in a hot oven until piping hot and crispy.
I have 2 packed in my bento for tomorrow and to dip them I have qp mayo and sweet chilli sauce.
Yum yum!!
