Spring rolls

by LocalTable 6 December, 2018 0 comment

These spring rolls are the first spring rolls Kat has ever made and they were a-m-a-z-i-n-g. Look how perfectly she fried them!!

Sometimes we avoid cooking certain things because we think they’re beyond us, but I watched Kat make these and thought “hmmmm, I reckon I could do that”.

Funny how all it takes to get over a hurdle is to just see if you can jump it.

Having eaten this dish, I’m already thinking about what other variations I can make. You can put all sorts of different veggies in these things. But whatever you do, make sure you use an oil that’s recommended for high temperatures and make sure it’s hot when you put those babies in.

This is another really good idea for kids. They love anything fried, amiright? And guaranteed, these will go down better than the slightly soggy spring rolls you get from the take away. Just watch out when you bite into them! No traumatising mouth scalding, please.

Spring rolls

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 2 carrots, scrubbed and grated
  • 4 cabbage leaves, finely shredded
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 100g vermicelli noodles
  • 2 tablespoons tamari sauce
  • 2 tablespoons peanut oil
  • 12 sheets spring roll pastry
  • Small quantity of water mixed with a little cornstarch
  • Peanut or rice bran oil for frying

Instructions

  1. Defrost 12 sheets of spring roll pastry under a damp tea towel so the edges don’t dry out.
  2. Soak the noodles in boiling water for 10 mins. Drain and use scissors to cut into smaller lengths.
  3. Heat 2 tablespoons of peanut oil in wok and add the carrot, cabbage, onion, garlic, noodles and tamari. Cook for about 5 mins or until vegetables are soft.

To wrap the spring rolls:

  1. Place a sheet like diamond on a clean surface and place 2 tablespoons of filling in the nearest corner.
  2. Start to tightly roll the wrapper, fold over left side, then fold over right side. Paint a little of the cornstarch mixture along the edge and close it up.

When all the vegetable mixture is used up:

  1. Heat the peanut or rice bran oil in wok to high temperature. You’ll need enough oil to almost cover the spring rolls.
  2. Cook the spring rolls in batches, turning to ensure both sides are golden brown.
  3. Place on a cooling rack for a few minutes to drain excess oil.
  4. Serve hot and crispy with your favourite Asian dipping sauce.

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