We have been powering through dumplings and pot stickers and asian greens of late. And then the other day, on Instagram, I saw that another blogger was making homemade spring rolls.
I asked her whether or not she thought they were worth the effort – she said yes…so I tracked down the pastry (which was actually available in Coles…so really not that much hunting required) and I gave them a go.
Seriously delicious and WAY better than anything you can buy frozen in a packet. In fact, I would go as far as saying, better than some of the spring rolls that I’ve had at Chinese restuarants!
So why not give the homemade spring roll a go!
Recipe: Homemade Spring Rolls
- 2 cloves of garlic
- 1 knob of ginger
- 1 bunch of chives
- 400 grams of pork mince
- 2 cups mushrooms
- 4 medium carrots
- 1/2 head of cabbage
- 1 bunch of spring onions
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 egg
- 20 springroll wrappers
- 2 tsp cornflour
- 1 tbsp water
- Oil for shallow frying
Place the garlic, ginger, chives, mushrooms, carrots, cabbage, and spring onions into a food processer and blitz until everything is broken down.
Add the mince, oyster sauce, sesame oil and egg. Blitz until combined.
Mix cornflour and water in a small bowl.
Carefully peal off one spring roll wrapper, keep the others covered under a damp tea towel. Place 3 spoonfuls of mixture at the bottom, roll half way up, fold in the sides and then finish rolling. Use the cornflour to seal.
Pour enough oil into a wok or large saucepan, so that it is double the height of the spring rolls. Heat on a medium heat until hot enough. Carefully place spring rolls into the oil, cook turning occasionally until golden brown. Transfer to paper towel to drain.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.