Spring rolls are one of those dishes you can have as an entrée, a party dish, a footy season side dish or really, anytime once you see how easy these are to make! Warning – once you’ve made spring rolls fresh and lovely yourself, you probably will not order them at your local sushi bar again because they just can’t compare.
80 to 100 spring roll wrappers
1 kg chicken mince
A splash of vegetable oil
1 red onion
3 cloves garlic
2 tsp chopped lemongrass
300g kale slaw (a mixture of shredded beetroot, red cabbage, kale and carrot)
100 g bean sprouts
A handful of basil, chopped finely
¼ cup oyster sauce
4 tbs soy sauce
3 L vegetable oil for frying
Making your mixture is the first step in this very easy process. Place your splash of oil in a pan and heat on medium. Add your chicken mince, onion, garlic and lemongrass and cook until the mince is cooked through. Add your soy and oyster sauce. If you feel like you want more sauce, go for it. I keep it light myself. Now add your kale slaw and bean sprouts. Now add your basil and stir on low heat until everything is combined. Set aside to cool.
Take your spring roll wrappers out of the freezer and leave for 5 minutes or so. Separate each sheet now, just piling up together as they were, except you’ve divided them to make it easier when you are wrapping. Now to turn on some Eminem and Loose Yourself…. Ok, maybe not, but you are about to be a wrapper… so maybe some rap music is apt!
Crack your egg and whisk to make an egg wash. To make the rolls, simply turn your wrapper from a square into a triangle that doesn’t quite meet at the top edge. Now place a heaped teaspoon of the mixture on a triangular facing wrapper. Follow the pictures as shown, folding each side in, then rolling to the top. Seal your wrap with the egg wash and place your roll into a freezable container.
- Position your wrapper
2. Fold the bottom half of the wrapper to the top, leaving a gap of about 1.5 cm
3. Place a teaspoon of the mixture on the wrapper
4. Fold the right wing in over the mixture
5. Fold the left wing over the middle too
6. Roll upwards, tightly
7. Seal with egg wash
Ready for the freezer!
Freeze your spring rolls for a minimum of 2 hours. This allows for better cooking. Fry in vegetable oil until golden brown and leave on a wire rack to cool. Pretty easy huh! And these have no comparison, once you start to make your own homemade spring rolls, you will probably never eat the mediocre sushi bar ones again. Enjoy fresh and hot, with or without your favourite dipping sauce. I went for a sweet chilli – so boringly normal but so delish! Have fun rapping!!