Super Simple Spring Rolls
Fri, 21 February 2020
Erica Drum is in the Six Kitchen tonight with this delicious recipe.
Makes 10-12 Rolls
- 100g mushrooms, finely sliced
- ½ Chinese cabbage, finely sliced
- 1 carrot, grated
- 4 scallions, finely sliced
- 3 garlic cloves, crushed
- 1” Ginger, finely chopped
- 1tbls soya sauce
- 1tbls mirin
- 1tbls sesame oil
- 200g Spring roll papers or Filo pastry
- 1tbls corn flour (mix with 1 tbls of water)
- 3-4 tbls vegetable/coconut oil
- Place a pan over a hot heat and add a tablespoon of cooking oil
- Fry the mushrooms for one minute and then add the Chinese cabbage. Continue to fry for another minute or two until the cabbage starts to wilt down a little.
- Now add in the remaining vegetables, soy, mirin and sesame. Set aside on a plate and allow to cool.
- Prepare your filo or spring roll wrappers; keep them covered in-between making each one.
- Turn the square into a diamond shape. Place a figure length of filling, about a tablespoon, above the bottom point.
- Begin to roll up once and then tuck in the edges, continue to roll and use corn flour mix to seal the last piece.
- Heat your oil, test with a corner piece of pastry or some bread. It should go golden and crispy.
- Fry the spring rolls for 3-4 minutes on each side. Place on kitchen paper to remove excess oils.
- To bake the rolls, brush them with oil or melted butter and place in the oven at 180°Cfor 5 minutes each side until nice and golden and crispy.
Spicy sesame dip
Mix the following in a bowl. You can add as much chilli as you and your family can handle!!
- 2 small hot chillies, finely chopped
- 1 chopped garlic clove, finely chopped
- 2 tbsp rice vinegar
- 1 tbsp soy
- 1 tbsp sesame oil
- Some sesame seeds
Simply mix all of these ingredients together and dip in your spring rolls.