This spring rolls recipe was one of the easier ones I found in my Chinese cook book. It’s like making dumplings: you just need a filling, spring rolls wrappers and oil for deep frying. And don’t be fooled, they are very filling! The two times I have made them, I’ve overestimated my hunger and made too many. They are only nice to eat when fresh so avoid frying more than needed, I think 2/3 per person is enough. You can freeze the remaining rolls to fry at a later date.
You can be creative with the filling, it can be veggie based or meat based. I decided to go the minced pork and minced beef route. The basic ingredients were
- 500g minced meat (pork or beef)
- 500g chopped prawns (optional)
- mixed veggies
- 4 chopped green onions
- 1 tablespoon soy sauce
- 3 tablespoons cooking wine/sherry
- 1 tablespoon oil
- 1/2 cabbage/lettuce
- 1 inch grated ginger
- 1 chopped red/green pepper
Once everything is chopped, cook the mixture. The reason for this is that when you are deep frying the rolls, they will not be in the oil long enough to cook the filling as well. So the filling needs to be cooked before hand.
Feel free to add extra spices for flavour.
The spring roll wrappers are made out of a pastry dough of some sort and unlike wonton wrappers they don’t tear as easily, they’re quite tough. I bought mine from a small Chinese grocery store at Oriental plaza. Each pack has 40 wrappers. Storage wise you freeze until needed. To defrost just let the wrappers sit at room temperature for a couple of hours.
Wrapping spring rolls
To wrap the spring rolls you will need a clean surface or chopping board to wrap on, a plate dusted with flour to place the completed rolls on and half a cup of water mixed with 2 tablespoons of cornflour.
- Spread the wrapper out flat in front of you with one corner of the wrapper facing you and place the filling along the length of the opposite corner leaving enough of the corner out to fold over the filling.
- Fold the top flap over the filling
- Fold the wrapper down towards you again.
- Fold in the side corners to the center.
- Continue rolling the wrapper towards you leaving a tiny bit of the bottom corner out.
- Using your finger or a kitchen brush, lightly apply a little water and cornflour mix to the tiny corner then stick it to the roll to close it.
Once you do 2/3 it will become really easy. Roll as tightly as possible to prevent the rolls from having too much air inside. Do not pile them without dusting them with flour because they will begin to stick together after sitting for a while.