Snacks and Light Meals Recipes - Spring Rolls Recipe

  
 

Snacks and Light Meals Recipes - Spring Rolls Recipe

Ingredients

Serve 4-6

Wrappers:

  • 250 g/8 oz plain flour

  • pinch of salt

  • 1 egg about 300 ml/1/2 pint cold water

  • 1 tablespoon flour blended with 1 tablespoon water

  • sunflower oil, for deep-frying 

Filling:

  • 1 tablespoon sunflower oil

  • 250 g/8 oz lean pork, shredded

  • 1 garlic clove, crushed

  • 2 celery sticks, sliced

  • 125 g/4 oz mushrooms, sliced

  • 2 spring onions, chopped

  • 125 g/4 oz bean sprouts

  • 125 g/4 oz cooked peeled prawns

  • 2 tablespoons light soy sauce

Method:

  1. Sift the flour and salt into a bowl and beat in the egg and measured water to make a smooth batter.

  2. Lightly oil a 20 cm/8 inch frying pan and set it over moderate heat. Pour in sufficient batter to cover the base of the pan.

  3. Cook until the underside is pale golden and then turn the pancake over and cook the other side. Repeat until all the batter is used.

  4. To make the filling, heat the oil in a wok or frying pan, add the pork and stir-fry for 2-3 minutes until it is evenly browned.

  5. Add the garlic and vegetables and stir-fry for 2 minutes. Mix in the prawns and soy sauce, then remove from the heat and allow to cool.

  6. Place 2-3 tablespoons of the filling in the centre of each pancake. Fold in the sides and roll them up tightly, sealing the edges with a little of the flour and water paste.

  7. Heat the oil in a wok or deep frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds, and deep-fry the spring rolls, 2 at a time, until golden. Drain on kitchen paper and serve hot.