How to Make Deliciously Easy Chinese Spring Rolls with a Vegetable and Minced Pork Filling
Living on a small Island in a rural area Take Aways are usually in the form of freshly made local bread with garlic butter and bbq chicken over an open flame from a make shift bbq: a typical street food. Pizzas, Chinese and Indian restuarants are mainly found in the city a good 45 minute drive from where I live and that's before I trek the 200 meters along the levada trail and up about 40 steps (I must count them). Undoubtedly my location has aided my interest in cooking and encouraged my easy tasty dishes to be easy tasty dishes. My newest inspiration is spring rolls or egg rolls, whichever you call them, these little gems are easy and tasty and ideal for a Saturday night.
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- 1 green chilli, finely sliced
- 2 spring onions, finely sliced
- 1 ounce red pepper, finely sliced
- 2 ounces beansprouts
- 2 carrots, peeled and finely sliced
- 4 ounces minced pork
- 1 tablespoon Chinese rice wine or sherry
- 1 teaspoon dark soya
- 1 teaspoon lemon juice
- 1 tablespoon plain flour
- 3 large sheets filo pastry
- vegetable oil, to fry
- sweet chilli sauce, to serve
Cooking The Minced Pork:
- First up put the Chinese rice wine or sherry, the dark soya and lemon juice in a small bowl and mix together. Add in the minced pork and leave to marinade for 10 minutes. While the meat marinades get your vegetables ready: finely sliced as in the picture above.
- Heat the sesame oil in a wok and add the mince pork, cook for 2 to 3 minutes till cooked through. Take off the heat and allow to cool for a minute or two. Add your garlic and vegetables to the mince and mix together to coat the vegetables with all the lovely mince and juices.
Making The Spring Rolls
- Mix the tablespoon of flour with a little water to make a paste.
- Cut the large sheets of filo pastry in two, giving you six sheets.
- Place a spoon of the pork mince and vegetable mixture onto the pastry and roll two thirds of the way along as in the picture.
- At this point paint a little of the flour paste along the edges of the pastry to seal in the filling.
- Continue to roll to the end and use a little more of the flour paste to seal the end of the pasrty.
- Once all the rolls are made chill in the fridge for 10 minutes before deep frying (the spring rolls can be refrigerated for a few hours before hand if you want).
- Heat the oil (I use a deep fryer for this as I don't like to use an open pan with oil). And fry the spring rolls for 2 to 3 minutes till golden brown colour.
- Remove with a slotted spoon and drain on some kitchen paper.
- Sprinkle over snipped chives, spring onions or chopped coriander if desired.
- Serve warm with sweet chilli sauce.
A deep fryer is essential for frying food safely and with ease. I love this fryer: it heats quickly and safely and is easy to clean. If you use an open pan with hot oil to deep fry foods be very careful and do not leave unattended.
I always use my deep fryer to deep fry foods: it's safe and easy to use...
Filling and Dipping Options:
I particularly like a minced pork and vegetable filling in my spring rolls but of course there are no rules. You can substitute beef, chicken or prawns for the minced pork. Chopped cooked ham or even leftover turkey works well too.
If you don't eat meat add extra vegetables: broccoli, spinach, Chinese cabbage, mushrooms, sweetcorn, bamboo shoots or whatever veggies you like. Use noodles or even rice to add extra bulk and flavour.
I opted for sweet chilli sauce but again there are numerous options: soya sauce, ginger and chilli, ginger and lime, hot spicy pepper, hoisin sauce or whatever you fancy. A simple squeeze of lime or even a dollop of bbq sauce works too. Hope you enjoy.
© 2019 Gabriel Wilson