Spring Rolls Recipe
Description:
A recent culinary adventure in Singapore introduced me to this delightful recipe for Spring Rolls. A popular snack that’s well within the realm of any home cook, these rolls boast a delectable combination of flavors and textures. With readily available spring roll wrappers, also known as ‘skins’ or ‘shells,’ found in the frozen section of Chinese grocery stores, crafting these treats is a breeze. Each packet typically contains around 20 delicate pastry squares, so be sure to thaw them properly before use.
Cooking Time: 12 minutes
Preparation Time: 35 minutes
Total Time: 47 minutes
Recipe Category: Asian
Keywords: < 60 Mins, For Large Groups
Nutritional Information (per serving):
- Calories: 125.1
- Fat Content: 4.3g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 27.8mg
- Sodium Content: 369.8mg
- Carbohydrate Content: 13.9g
- Fiber Content: 1.1g
- Sugar Content: 1g
- Protein Content: 7.7g
Servings: 20 Spring Rolls
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Dried mushrooms |
| 3 | Garlic cloves |
| 1 | Fresh ginger (thumb-sized piece) |
| 1 | Pork (finely diced) |
| 1/2 | Chinese cabbage (finely shredded) |
| 250g | White radish (julienned) |
| 250g | Water chestnuts (chopped) |
| 2 | Bamboo shoots (sliced) |
| 1 | Handful of bean sprouts |
| 12 | Spring onions (scallions, finely chopped) |
| 1 | Soy sauce |
| 1 | Oyster sauce |
| 1 | Salt (to taste) |
| 3 tbsp | Cornflour |
Instructions:
-
Prepare Mushrooms:
- Cover the dried mushrooms with hot water and let them soak for about 20 minutes.
- After soaking, remove the stalks from the mushrooms and finely chop them.
-
Prepare Aromatics:
- In a wok, heat a tablespoon each of peanut and sesame oil over medium heat.
- Add minced garlic and ginger to the wok, and stir-fry for a few seconds until fragrant.
-
Cook Pork and Prawns:
- Add the finely diced pork to the wok and cook until it changes color.
- Once the pork is partially cooked, add the prawns and continue stirring and frying until they are fully cooked.
-
Add Vegetables and Seasoning:
- Incorporate the prepared vegetables into the wok, including the Chinese cabbage, white radish, water chestnuts, bamboo shoots, bean sprouts, and spring onions.
- Season with soy sauce, oyster sauce, and salt according to taste. Combine all ingredients thoroughly in the wok.
-
Thicken the Filling:
- Push the mixture to one side of the wok and tilt it so that any liquid gathers.
- In a separate bowl, mix the cornflour with a little cold water until smooth, then stir it into the liquid in the wok.
- Cook, stirring continuously, until the mixture thickens to your desired consistency.
-
Cool the Filling:
- Once thickened, remove the wok from the heat and mix the thickened liquid evenly through the filling.
- Allow the filling to cool completely before proceeding.
-
Assemble the Spring Rolls:
- Take one spring roll wrapper and place two tablespoons of the cooled filling at one end.
- Roll up the wrapper, folding in the sides to ensure the filling is completely enclosed.
- Seal the edges of the wrapper by dampening them with water or a mixture of cornflour and water, then pressing firmly to seal.
-
Fry the Spring Rolls:
- Heat a deep pan or wok with oil for frying.
- Fry the spring rolls in batches, a few at a time, in the hot oil until they turn golden brown and crispy.
- Once fried, remove the spring rolls from the oil and drain them on absorbent paper to remove excess oil.
-
Serve:
- Serve the freshly fried spring rolls hot and crispy, optionally accompanied by chili sauce for dipping.
With this recipe, you can recreate the authentic flavors of Singaporean spring rolls right in your own kitchen. Enjoy these crunchy delights as a snack, appetizer, or part of a larger Asian-inspired meal. Whether you’re cooking for yourself or a crowd, these spring rolls are sure to impress with their tantalizing taste and satisfying texture. Try them out for your next gathering or simply as a delightful treat for any occasion! 🍽️🥢
