Spring Rolls
Source & History
I can't remember where I found this (on the internet somewhere, I would guess). I just remember that I tried a few versions before I settled on this one as the preferred option.
Notes
- This recipe makes the larger version of a spring roll. If you want them smaller, cut the wrappers to a suitable size and go from there. You might want to reduce the baking time for the smaller version.
- If you want other vegetables (capsicum, celery, cauliflower, or broccoli, for example) just add them to the mixture. You could make vegetable ones if you wanted to or you could add cooked prawns to the meat mixture if you wanted to.
- Keep these in the freezer, uncooked, until someone wants a snack. I separate layers in the storage container with baking paper (I love that stuff!)
- Author
- Aileen Sorohan
Ingredients
- 20 large spring rolled wrappers (1 packet, frozen)
- 6 cups Chinese cabbage (Wombok) finely shredded
- 2 large carrots peeled & finely grated
- 500 grams chicken mince
- 2 tbsp fresh ginger peeled & minced
- 1 tbsp sesame oil
- 1/2 tsp salt
- vegetable oil for brushing
Instructions
- Prepare the cabbage & carrots and set aside.
- Fry the meat with ginger, salt & sesame oil until just done. Remove from pan & place in large bowl. Drain off excess fat.
- Sauté the cabbage & carrots with a couple of tbsp of water until just limp & the water is gone. Add to meat mixture & mix.
- Brush each spring roll wrapper with oil, turn over, and put a little of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners then roll up to make a neat tube. Repeat using up the rest of the mixture.
- Lay the finished spring rolls on a lightly oiled tray.
Bake at 180°C for about 30 minutes, until golden brown.
