Spring Rolls Recipe

Spring Rolls Recipe

Ingredients :

Wrappers -

1

225g

1/2 teaspoon

1/2 cup

 

 

Fillings -

350g

2 slices

75g

8 medium

2

3 tablespoons

1 teaspoon

2 tablespoons

100-150g

1 tablespoon

 

Egg

Plain flour

Salt

Water

Cornflour

 

 

Lean pork or chicken meat

Fresh root ginger

Canned bamboo shoots, drained

Dried Chinese mushrooms

Spring onions

Vegetable oil

Salt

Soy sauce

Bean sprouts

Cornflour, blended with 2 tablespoons water

Beaten egg for sealing

Vegetable oil for deep-frying

Method :

For wrappers -

  • Lightly beat the egg.

  • Sift the flour and salt into a large bowl.

  • Make a well in the center and mix the beaten egg and water into the flour.

  • Stir with a wooden spoon to form a smooth dough.

  • Place the dough on a floured board and knead it for 10 minutes until smooth.

  • Cover with a damp cloth and leave to rest for about 30 minutes. Roll the dough into a 30cm sausage, then cut into 4cm pieces.

  • Dust with cornflour and flatten with the palm of your hand.

  • Roll as thinly as possible, then trim to 15 X 18 cm rectangles.

  • Dust with cornflour and stack them up.

For fillings -

  • Cut the pork or chicken into matchstick-sized shreds.

  • Cut the ginger and bamboo shoots into similar or finer shreds.

  • Soak the dried mushrooms in hot water to cover for 25 minutes.

  • Drain and discard the tough stalks.

  • Cut the mushroom caps into fine shreds.

  • Neatly divide the onions lengthways in half, and then cut them into 1cm sections.

  • Heat the 3 tablespoons oil in a wok.

  • When hot, stir-fry the ginger, salt, mushrooms and shredded meat over high heat for 1 1/4 minutes.

  • Add all the other ingredients, except the cornflour and stir-fry for 1 minute.

  • Pour in the blended cornflour, stir and turn for another 30 seconds.

  • Remove from the heat and leave to cool before using as a filling.

  • Take 2 tablespoons of filling and spread across each pancake just below the center, Fold the pancake up from the bottom by raising the lower corner to fold over the filling.

  • Roll the filling over once, and bring in the 2 corners from the side to overlap each other.

  • Finally fold the top flap down, sealing with a little beaten egg.

  • Stack the spring rolls as you make them, placing them so that the weight of the pancakes rest on the flap that has just been sealed.

  • Fry the pancakes soon after they have been made, as otherwise they may become soggy.

  • Heat the oil in a wok until hot.

  • Fry no more than 5-6 pancakes at a time for 3-4 minutes or until golden brown and crispy.

  • Once fried, they can be kept crispy in the over for up to 30 minutes.

  • Or store them in the refrigerator for a day after an initial frying of 2 minutes, then re-fry them for 3 minutes when required.

  • Serve immediately with chili sauce.

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