If you like your Chinese food like I do, you’ll love these Spring Rolls. Fresh, crispy and less fatty than the ones you can get from a take-away, but still taste great. You can chance some of the ingredients if you want to make them closer to what you want, but I’m a massive fan of these as they are.
They’re great as a starter, party food, or as a side dish to a wide range of meals. Sadly, they can’t be frozen, but you can just adjust the quantities to make a smaller amount (even though you’ll still want more!)
To make 48
6 medium fresh onions, thinly sliced
1 Â½ tbsp Oil
3 Spring Onions, thinly sliced
2 Garlic Cloves, finely chopped
Â½ kg Minced Pork
1/3 Cup tinned Water Chestnuts, finely chopped
2 tsp Fish Sauce
1 tbsp Soy Sauce
2 tbsp Oyster Sauce
48 small Spring Roll Pastry Wrappers (or Filo Pastry for pies if you canâ€™t find any â€“ they need to be in 12cm squares)
1 egg, lightly beaten
1/3 Cup Rice Vinegar
1/3 Cup Sweet Chilli Sauce
1.Â Â Â Â Â Â SautÃ© the onions in half a tablespoon of Oil, until they are brown.
2.Â Â Â Â Â Â In a Wok or large pan, heat the remaining tablespoon of Oil, and sautÃ© the Onions and Garlic until soft. Add the Meat and continue to cook, stirring all the time to break up any large lumps.
3.Â Â Â Â Â Â When brown, add the Mushrooms, Water Chestnuts, Cabbage and the Fish, Soy and Oyster Sauces. Stir until the Cabbage has wilted, and allow to cool.
4.Â Â Â Â Â Â Pre-heat the oven to 180 C, and grease two baking trays (or cover them with non-stick baking paper. Lay the pastry sheets out diagonally, and place a small teaspoon of the mixture in the middle, and brush around it with the beaten egg.
5.Â Â Â Â Â Â Take the two corners opposite each other, and bring them in to the middle. Bring the third corner in, and then roll towards the fourth, so that the point is in the middle of the roll.
6.Â Â Â Â Â Â Spread the rolls out in the tray, so that the fourth corner is facing down, and brush the top with some more egg.
7.Â Â Â Â Â Â Bake for around ten minutes, until golden brown.
8.Â Â Â Â Â Â Serve warm, after mixing the Rice Vinegar and Sweet Chilli Sauce together.
Photo Courtesy of: Avlxyz