Traditionally these crispy fried rolls were
filled with fresh bamboo shoots and served as a tasty treat at the
spring festival. Today they have some to epitomise all we enjoy about
the taste of China.
Traditional Spring Rolls Recipe
Method : Heat 1 tbsp oil in a wok or pan,
add 2 cloves chopped garlic, 3cm grated ginger and cook for 30 seconds.
Add 100g pork mince, 100g chicken mince and 50g minced raw prawn meat to
the pan. Stir-fry for 3 minutes to brown the mince. Transfer the mixture
to a bowl. Wipe the pan clean and add 1 tbsp oil, 2 sticks finely sliced
celery, 1 small finely chopped carrot, 1/2 cup chopped water chestnuts,
4 chopped spring onions and 1 cup finely shredded cabbage. Stir over
medium heat for 2 minutes. Blend 1/2 cup chicken stock, 1 tbsp cornflour,
2 tbsp oyster sauce, 1 tbsp soy sauce and 1/2 tsp each of salt and white
pepper and mix until smooth. Stir into the vegetables and stir until the
sauce has thickened. Add 2 tsp sesame oil to the cooked meat mixture.
Stir well and allow to cool.
Blend 1/4 cup extra cornflour with 1/3 cup
water and mix until smooth. Take 2 small square spring roll wrappers and
place one on the bench with a corner facing you. Brush all the edges
with a little cornflour paste and lay the second sheet on top. Brush the
edges of the second sheet with cornflour paste. Spread about 1.5 tbsp of
the filling across the bottom corner of the wrapper. Fold the bottom
corner up over the filling, fold in the sides and roll up firmly. Repeat
with the remaining wrappers and filling. Heat 3 cups oil in a deep pan
and fry the rolls, in batches, for 2-3 minutes or until a deep golden
brown. Drain on paper towels and serve with a sweet chili sauce and soy
sauce. Makes 18
Vegetarian Spring Rolls Filling
Heat 1 tbsp oil in a wok or pan and add 2
cloves chopped garlic, 4 chopped spring onions, 4 cm sliced and finely
shredded ginger. Stir over medium heat for 2 minutes. Add 2 sticks
finely sliced celery, 2 cups grated carrot, 2 cups finely shredded
cabbage, 1/2 cup finely sliced deep-fried bean curd, 1 cup bean shoots
and 2 tbsp chopped water chestnuts. Cover the pan and steam the mixture
for 2 minutes. Blend 3 teaspoons cornflour with 1 tbsp water, 2 tsp
sesame oil, 2 tsp soy sauce and 1/2 tsp salt and white pepper and mix
until smooth. Stir into the vegetable mixture and stir for 2 minutes or
until the sauce has thickened. Leave it to cool completely. Make the
rolls as above.
Thai Spring Rolls Filling
Soak 30g dried vermicelli noodles in hot
water until soft then drain well. Heat 1 tbsp oil in a wok or pan and
add 3 cloves chopped garlic, 3 cm grated galangal or ginger, 3 finely
chopped coriander roots and 3 chopped spring onions. Stir-fry for 2
minutes. Add 200g pork mince and 2 sticks finely sliced celery to the
pan. Stir-fry for 3 minutes to brown the pork, breaking up any lumps.
Add 1 cup grated carrot, 1/2 cup chopped coriander, 1/4 cup finely
chopped cucumber, 1 tbsp sweet chili sauce, 2 tsp fish sauce and 1 tsp
brown sugar and mix well. Cool completely. Make up the rolls as above.
Prawn (Shrimps) and Crab Spring Rolls
Heat 1 tbsp oil in a wok, stir-fry 2
chopped cloves of garlic, 4 cm grated fresh ginger and 4 chopped spring
onions for 1 minute. Add 350g chopped raw prawn meat and stir-fry for 3
minutes. Add 1 cup roughly chopped bean sprouts, 1/4 cup chopped water
chestnuts and 2 tbsp roughly chopped fresh peppercorns. Stir in 225g
canned drained crab meat and 2 tbsp chopped coriander leaves. Mix 1 tbsp
cornflour with 1 tbsp water, 1 tbsp fish sauce, 1 tsp brown sugar and
1/4 tsp salt until smooth. Stir into the prawn mixture and cook until
thickened. Cool, then make up the rolls as above.