- Approximately 40 spring rolls
- Preparation time: 45 minutes
- Cooking time: a batch of spring rolls will take 7-8 minutes
What do you need?
- Cabbage – one whole
- Carrots – a bunch, 4 to 5
- Leek – 1 or 2 stalks
- Onion – 1 or 2
- Potatoes – 1 or 2
- Spring roll pastry sheets – 30 or 40 sheets, found in the frozen section of a Chinese toko
- Minced beef – 500gr
- Minced pork – 500gr
- Salt – 2/3 tsp
- Pepper – 2/3 tsp
- Sugar – 1 tsp
- Fryer (essential)
- Food processor (optional)
Step 1 – making the filling
*Before you get started, get out the (frozen) spring roll sheets. As you are doing your filling it will have some time to defrost.*
You first need to slice and dice your veg. Carrots, potatoes and cabbage needs to be grated. Onions and leeks need to be finely chopped. If you have a food processor this will be nice and easy, if not, don’t worry! You can get a delicious result without a food processor. Slice and dice all the veg. Make sure to wash the leek properly afterwards and mix all veg together in a big bowl.
Add the minced beef and pork to the mixture, along with some pepper, salt and sugar. Mix well. Congratulations, your filling is done! Now you can use this straight away, otherwise set aside in the fridge for later use. Make sure you don’t wait too long before using the filling as it will start sweating moisture and will make it difficult to make clean spring rolls later on.
Step 2 – rolling the … uhm … rolls.
Get a bit of all purpose flour and mix it with some water to make a gluey consistency. Get out the spring roll sheets which should be defrosted. I prefer to tear the sheets away from the block before actually filling the rolls. Do this first and you will speed up the process. As I am writing this post I am reminded of not taking pictures of the rolling process, an omission which I will make up to you soon. But not to leave you completely empty handed:
- Lay the sheets with a corner pointed towards you.
- Put a line of filling just below the middle of the sheet, parallel to you.
- Fold both the left and righthand corner towards the middle, the edges should barely touch each other.
- Lift the corner facing you up and pull it towards the top corner.
- As you are pulling the bottom corner towards the top, you can enclose the filling with the sheet.
- Enclose the filling, preparing the shape by patting it round and lift the filling to make a rolling motion.
- Once you rolled towards the top corner and a little edge is visible, use the flour/water mixture to glue this corner to the roll.
- Voila, spring roll.
Step 3 – Frying time!
After you had your fun with the rolls, decide how many you want to eat and freeze the rest. Put the fryer on 220 degrees and fry batches for about 7-8 minutes. When the spring rolls come floating up they are usually done. Go for a golden brown coating on the rolls. Serve with different sauces such as sweet chili or sweet and sour.
In case you are worried about the taste of these, Mr. M’s Mother has been making and selling these for very many years, it’s a tried and tested recipe.
The best sauce to go with this is:
Squirt of tomato sauce, cold water and a tsp of sugar. Mix it up, should be a bit thinner than the original tom sauce and a bit sweeter. Alternatively the sweet chilli dipping sauce is super tasty too.
I’d love to hear if you make these!! So feel free to link pictures and stuff below.
*Originally posted on Mr. M’s food blog that lasted 3 posts and I do have permission to repost it here.*