Thursday, February 24, 2011

Recipe Book - Spring Rolls

My mum use to make these for us when we were younger they are so delicious!
The recipe is from the
Famil Circle Fast Finger Snacks
cookbook its also where i got my meat pie recipe.

1 Tbs of oil
200gms Pork mince (i use beef mince)
2 small carrotts, coarlsey grated
2 spring onions finely chopped (i dont use these)
60gms Chinese Cabbage, finely shredded
60gms Bean Sprouts, roughly chopped
1 small red capsicum, cut into short thin strips
2 cloves of garlic (i dont use)
1 tsp grated fresh ginger (i dont use)
8 Lge spring roll wrappers
oil for deep frying
soy sauce/sweet chilli sauce for serving

Add oil to frying pan, add mince and over medium heat for 5 mins or until mince is browned and most of the liquid has evaporated.
Remove mince with slotted spoon and set aside to cool slightly

Place vegies garlic and ginnger in large mixing bowl and combine using your hands

Transfer to frying pan and stir-fry for 2 mins or until soft.
Combine vegies and mince in lagre bowl and mix well
Working one at a time, lay spring roll wrapper diagonally in front of you. Place about half a cup of mixture across front half of wrapper, fold the corner closest to you back over filling, tuck in sides and roll up.
Moisten corner with water to stick down.

Heat oil in pan (for deep frying)
Gently lower spring rolls into hot oil. Cook for 1-2 mins or until crisp and golden.
Only cook 1 or 2 at a time
Carefully remove spring rolls with tongs or slotted spoon.
Drain on paper towel.

Serve with soy or sweet chilli sauce


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