Spring Rolls are a real treat in my home. They are something I love but just don’t do often enough. I have no idea why, maybe it’s because they are a little time-consuming, but that shouldn’t matter as they are so worth the wait! Maybe it’s because they are fried in oil. I am not keen on frying and really don’t enjoy all the fat splattering around, although I must say I have semi alleviated that problem with newspaper. (Hubby’s idea….genius !) Yip, place newspaper around the stove top by the plates to absorb the fat splatter :-), but I still don’t like frying . I haven’t figured out if baking them would be equally as tasty ….probably not, how could they be…Baked Spring Rolls???….Really ??? No… Never the less, what with the time aspect, and the fat aspect, and the near fire aspect….yes, the newspaper was placed too closely the plate, and the flame from the gas….need I say more….(yeah, we have fun in my kitchen 🙂 … it was soooo worth it !!! Oh, and I did my usual….pig out with them, so I guess I will be sorted for a month or two.
This Spring Rolls recipe came from a magazine which I cut out and saved many years ago. I am not sure which magazine it came from, I just remember a pile of various magazines, and my mom and I going through them saving whichever recipe we liked.
I have changed this recipe slightly to suit my tastes. What I love about Spring Rolls is the veggies, which I have added more than the original recipe stated. You can also change the veggies to your liking. I added some finely, chopped leftover chicken this time, but this recipe can be kept strictly vegetarian as well.
Even though the Spring Rolls are deep-fried, they literally cook so quickly. There is something about that crispy crunch of the fried thin pastry that just cracks in your mouth and then the crunchy veggies …. yum….
I have included two dipping sauces which I usually make, but also a sweet chilli sauce also tastes divine with these Spring Rolls.
Preparation time: 40 plus minutes *
Cooking time: 30 minutes
Total time: 1 hour ten minutes *
1 cup finely shredded green cabbage
1 cup finely shredded red/purple cabbage
2/3 medium-sized carrots, sliced finely, length-ways
2/3 green chillies, chopped finely (and seeds taken out)
1 medium-sized onion, chopped finely
6 spring onions, chopped finely
4 cloves garlic, chopped finely
2 red peppers, sliced finely, length-ways
2 cups bean sprouts
1 cup finely chopped chicken (optional)
salt and pepper to taste
24 spring roll wraps
vegetable oil for deep-frying
Take Spring Roll pastry squares out from the freezer.
Put some water in a saucer or small bowl, for dampening the pastry edges, and set aside
Place all the sliced and chopped vegetables in a large bowl and stir fry in a wok until slightly done, but still crisp.
Season with salt and pepper to taste.
Now, place a Spring Roll pastry square directly in front of you on a board, turning it so its like a diamond shape with the top corner at the top.
Using a tablespoon, scoop a spoon of veggies from the bowl and place on the Spring Roll pastry square, at the lower tip, but just slightly above the corner, allowing enough pastry to fold upwards. Fold the bottom corner over the filling.
Dampen the edges of the pastry square with a little water, and then fold in the left side, this will overlap the bottom folded over pastry slightly. Then fold the right side, this will overlap the bottom folded over pastry slightly. The left and right corners of the pastry will practically join at the tips. Then, roll up to form a spring roll. Set aside, and continue till the quantity you are wanting to do is complete.
Deep fry the Spring Rolls for a few minutes until they are golden brown. You will need to do them it batches.
Drain the deep-fried Spring Rolls on kitchen towel paper.
Dipping sauces: These Dipping Sauces can be doubled up in quantity and can be stored in sterilised jars in the refrigerator for a few days.
Easy Thai Dipping Sauce (makes 1/2 cup)
2 medium-sized garlic cloves
15 milliliters (1 tablespoon) fresh ginger
30 milliliters (2 tablespoons) raw honey
60 milliliters (1/4 cup) soy sauce
125 milliliters rice wine vinegar
30 milliliters (2 tablespoons) sesame oil
De-seeded chilli, chopped up finely (optional)
Finely chop the garlic cloves
Grate the fresh ginger
Add all the ingredients in a bowl and whisk together until they are well combined.
Thai Chilli Dipping Sauce (makes 1/2 cup)
3 fresh red chillies, finely chopped
2 medium-sized garlic cloves, finely chopped
62.5 milliliters (1/4 cup) brown sugar
125 milliliters (1/2 cup) water
2.5 milliliters (1/2 teaspoon) salt
7.5 milliliters (1 1/2 teaspoons) cornflour mixed with 30 milliliters (1 tablespoons) of water.
Put all the ingredients into a saucepan and bring to the boil, stirring occasionally. Once boiling point has reached, reduce the heat slightly and thicken with the cornflour and water mixture.
* Preparation time will differ, depending on quantity and also with the Spring Roll Pastry Squares, sometimes I battle to separate them.
* Cooking time may differ, again depending on quantity.
NB* If you don’t want this to be strictly vegetarian, feel free to add chopped meat of your choice.