• 300g stir fry pack (which contains - onions, carrots, cabbage, peppers, beansprouts – make sure everything chopped to be the same size)
• 100g of any type of mushrooms finely sliced (white/chestnut/shiitake/wood ear) - optional
• 3 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour/starch
• Salt and pepper (to taste)
• 1 finely sliced spring onion
• 2 tsp toasted sesame seeds
• Handful of bamboo shoots finely sliced lengthways (optional)
• Vegetable oil – enough for frying or a sprayable oil
Spring roll wrappers (or shop bought):
• 250g plain flour
• 375ml water
• ½ tsp salt
• Plain flour + water paste (sealing paste)
Dipping sauce:
• 2 tbsp black vinegar or rice wine vinegar
• 1 tsp sugar
• 1 tbsp dark soy
• 1 tsp sesame oil
• Finely diced chilli (optional)
• Spring onion finely diced
Method:
Spring roll mixture – In a frying pan or wok put in about 2 tbsp of oil and fry off the garlic and ginger and red chilli for a couple of minutes and then in a bowl mix the soy sauce, cornflour/starch and sesame oil together and add the mixture to the wok and let it bubble for a couple of minutes. Then add in the stir fry pack, bamboo shoots and mushrooms and let it cook for about another 3 minutes till the mushrooms are cooked. Taste and season to your preference.
Pour this mixture onto a baking tray to cool, once cooled toss in the spring onion and sesame seeds.
Spring roll wrappers – Mix all the ingredients together in a bowl with a whisk and then pour through a sieve and into another bowl. Put a non-stick frying pan on the lowest heat for at least 5 min.
Then use a pastry brush and brush quickly the mixture all over the hot dry pan till the pan surface is covered. Then increase the heat for about 30 seconds till the sheet turns white. Then put this wrapper in between a damp cloth to keep it from drying out. Wipe down the pan clean with a damp cloth and repeat the process till all the mixture is used up.
Making the spring rolls – if you are using your homemade wrappers, then place about 2 tbsp of mixture in a log shape about 1 inch from the bottom edge nearest to you. Then fold the bottom edge over the mixture and then the right side and then the left side over the mixture to make an envelope (make sure it is tight on the sides and bottom before you start rolling it). The spring roll needs to be rolled tightly into a cylindrical shape to the furthest point away from you, then seal it with plain flour paste using your finger. Then repeat till all the mixture is used up, it should make about 12-14 spring rolls. These can be frozen if you have not fried them and cooked from frozen the next time you are craving them.
Pour enough oil in a large saucepan so it is double the height of your spring rolls. Heat the oil till hot – stick the handle of a wooden spoon into the oil, if bubbles start fizzing around the handle then it is ready for the spring rolls.
Gently place about 3 spring rolls into the pan carefully and fry for about 2 minutes on each side till golden brown. If the spring rolls brown too quickly turn down the heat to regulate the temperature.
If you want to save on some calories then place these spring rolls on a rack over a baking tray and spray with oil or brush with oil and bake for about 20-25 minutes at a preheated 180C oven.
Mix all the dipping sauce ingredients together and serve with the spring rolls
