Monday, 22 December 2014

Spring Rolls

Who doesn't love spring rolls? These are pretty easy to make & delicious. This amount filled 18 spring roll wrappers, but you could stretch it to the 20. This was to much for us to eat in one go, although we did eat them as our main meal. They reheated surprisingly well over a low heat in a frypan the next day.


Camping Spring Rolls

- 500g of mince, I used pork & veal mince, but you can use any you like
- 1 onion, chopped finely
- 2 cloves of garlic, chopped finely
- 1/2 a teaspoon each of dried chill & all purpose seasoning
- 1 carrot, grated
- 1/4 of a green cabbage, finely sliced
- 2 tablespoons of soy sauce
- 1 1/2 tablespoons of sweet chilli sauce
- 1 packet of frozen spring roll pastry, thawed 
- oil for frying, I used Australian canola oil

- prepare your mince filling by frying off the onion & garlic until soft in a little oil
- add the mince & fry until browned
- add the carrot & cabbage & fry until softened
- add the sauces, mix to combine & then remove from heat

- allow your mince filling to cool before you make the spring rolls. Transfer to a bowl to cool quicker or put in the fridge until you are ready to roll your spring rolls, the filling can be made up to a day in advance 

- take your spring roll pastry out of the freezer about half an hour before you want to use it
- roll your spring rolls according to packet directions or as below
- wet some paper towel or a clean tea towel & wring out until just damp, you don't want it wet or it will ruin your pastry,  use this to cover your pastry so it doesn't dry out 
- place 1 sheet of pastry on a cutting board

- place about 2 tablespoons of mince mix on one end

- fold the pastry to enclose the mince & tuck in the sides as you roll to form a spring roll log, before you get to the end, brush the last edge of the pastry with some water or an egg wash to seal, water works fine

- keep covered with damp paper until you have rolled all of the spring rolls

- heat a layer of oil to a medium heat in a frying pan, we are going to shallow fry them, you can deep fry if you prefer. 
- carefully place in 3-4 spring rolls at a time so you don't overcrowd the pan

- turn them every minute or so until golden brown

- remove from the pan & drain on paper towel

- serve with your favourite sauce, we love sweet chilli or sweet & sour sauce. 


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