Monday, 13 January 2014

WFT?! (What's For Tea): Spring Rolls


Hello Fellow Nom Seekers!

We had a wonderful Saturday night stuffing our faces with spring rolls.  It's the sort of thing which can be a bit tedious to make if it is just one of you slaving away but when you have a group, many hands make light work!  We estimated we made about 400 odd of these more-ish tidbits.  Any leftovers can be frozen to be fried later or fried prior freezing and heated in the oven.

Fillings-wise, there is no right or wrong in my book.  The recipe below is by far from traditional but was based on what I could get my hands on.  I remember going to a party as a kid and being served spring rolls with only mashed potatoes in them - so I guess anything goes!

Ingredients (not for 400! but for 50 - 60 or so depending on how big you wrap them):
  • 500g chicken mince
  • 3 grated carrots
  • pepper to taste
  • glug of fish sauce
  • Vietnamese mint and garden mint - a bunch
  • 40g of rehydrated cellophane noodles, chopped
  • 50g of rehydrated kelp, chopped
  • 30g of rehydrated dried shrimp skin
  • a packet or two of spring roll wrappers (depending on how many are in each pack)

Clockwise from bottom:  chicken mince, grated carrot, pepper, fish sauce, Vietnamese mint, garden mint, kelp, dried shrimp skin
Method:

  • Mix the filling together in a large bowl.  
  • Then you wrap!  Get a small bowl and fill with a tablespoon of lukewarm water and pinch of cornflour.  Use this to seal the edge of your spring roll when wrapping.  Here is a short video clip of how to wrap a spring roll.  I'm not a professional chef by any means, so if I can do this - it goes to show how simple it is!




All rolled up and ready for frying

  • Heat up enough oil in a pan to submerge your spring rolls.  Once the oil is shimmering, dip an end of the spring roll into the oil and check that it bubbles nicely.  Fry in small batches, a couple of minutes per spring roll until golden.  Drain on kitchen towels.  

The splattery bit

Served with nuoc cham dipping sauce

  • Eat!

The interior

An alternative way to nom it.  Wrapped in lettuce with salad and rice noodles.  
Until next time,
Nom Seeker, Glutt
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