Spring has sprung, so I thought that I’d share with you all Matt’s and my Spring time dinner.  And what is more Springy than Spring rolls?  Even better – they’re low fat, full of veg and very addictive!

This recipe is adapted from one I had to cook at high school in my Year 9 Food Tech class.  I always got great marks in Food Tech, although if Mrs Halton knew how much I improvised, she may not have marked me so highly!  Good job she marked on presentation and not taste (although I do think my creations were tasty all the same!).

So, to make 1 batch of spring rolls, you will need:

500g pork mince
1/2 an onion, diced finely
1 red capsicum, diced finely
5 mushrooms, diced finelt
1 carrot, grated
1/4 wombok (Chinese cabbage), shredded
2 cloves garlic, crushed
1 heaped tsp minced ginger
A slosh of each of soy sauce, kecap mains and hot sweet chilli sauce (the really orangy-red Thai stuff)
1 packet spring roll wrappers
1 egg, lightly beaten
Preheat oven to about 200°C
Sautee the onion in a wok until nearly soft and add garlic and ginger.
Add the carrot and the mince and brown until the mince is almost completely cooked.
Add the rest of veg except the wombok leaves (add the crunchy white stems at this stage though), and stir fry until tender.
Add wombok leaves and sauces and toss to combine.  If you find your mixture is a bit sloppy, cook for a little longer to allow the moisture to evaporate (sloppy filling = split spring roll wrappers, which isn’t cool)

 

 

Adding the Wombok

 

Turn the wok off and leave filling to cool a little.  Prepare 2 oven slides with baking paper and gently separate the spring roll wrappers.
With the wrapper in front of you with one point facing you, place small amounts of the filling on the wrapper.
Fold the point over and the sides in and roll to make spring rolls.  Use a pastry brush with a little water to seal the opposite point.  Place on baking tray and repeat with remaining wrappers.

 

Uncooked spring rolls ready for baking

 

Brush your finished rolls with egg and bake for 10-15min, or until golden brown and crispy.

 

All golden brown and ready. Not good for photographing though.

 

Serve em up with sweet chilli and hoisin dipping sauces.

If you have leftovers, you can do what I do and sandwich press them the next day for lunch 🙂

Hope you like my Springy Spring Rolls.

Lyn 🙂

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