Homemade Spring Rolls

We really like Asian food. Yum. Whether it be true Asian or westernised Asian, yum, yum, yum.

Unfortunately we no longer like the good old spring roll from the local takeaway, sorry Soo's, but mine are WAY better!

When I told Andrew I was making these for him last night, his eyes lit up like Christmas, and such appreciation of my efforts makes the fiddling worth it!

A fond memory is serving these to a bunch of our friends, blokes blokes, and Andrew was asked 'Where's the sauce?' His reply was 'Try them without, if you still want some, I'll get you some' - the sauce was not requested, only an offer of marriage.

Ingredients

1 packet of Frozen Spring Roll Wrappers

100 g chicken mince

8 green king prawns

1 carrot, grated

1 Spring onion, finely sliced

1/4 red capsicum, finely sliced

2 snap peas or snow peas, finely sliced

2 cm knob of fresh ginger, finely sliced

2 cloves garlic, finely sliced

Dash of each - fish sauce, oyster sauce, sweet chilli sauce

1 teaspoon brown sugar

1 handful vermicelli noodles - the finer the better, soaked and well drained

1 beaten egg.

How to

Place sauces, ginger and garlic in a food processor, and mix very well. Add prawns and mince, not too finely - this makes the rolls have an odd texture. Mix all other ingredients in.

 

Unwrap the wrappers and place them between a folded, damp tea towel - this prevents them getting to dry as you work.

Place one wrapper in front of you - a corner pointing towards you. Place about 1 tablespoon of mixture on the wrapper, close to the corner, and roll until about half way. Fold the ends in, dab with the beaten egg and roll the rest of the way. Continue until no mix is left. Deep fry in hot, hot oil until crispy and golden.

*alter the recipe for whatever veg you have, or would like to try, I often add bean shoots, mushroom, corn, your imagination is your limitation. Enjoy!

 

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