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Quick and easy: fried spring rolls. A delicious snack to be combined with sauces and preferably some green lettuce. If you make too much you can freeze the spring rolls to be used for another day. You can add your own vegetables and change the taste and texture up in any way you see fit.
Key things:
*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 need 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! Slice and dice all the veg, wash the leek properly 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. Now you can use this straight away, otherwise set aside in the fridge for later use.
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: a 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, sweet chilli dipping sauce is super tasty too.
*Originally posted on Mr M’s food blog that lasted 3 posts and I do have permission to repost it here.*
- Approximately 40 spring rolls
- Preparation time: 45 minutes
- Cooking time: a batch of spring rolls will take 7-8 minutes
What do you need to make Vietnamese Fried Egg Rolls?
- 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)
How to roll Vietnamese Fried Egg 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. Tear the sheets away from the block before actually filling the rolls.- 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.
- Lift the corner facing you up and pull it towards the top corner.
- Enclose the filling, making a rolling motion.
- Once you rolled towards the top corner, use the flour/water mixture to glue this corner to the roll.
- Voila, spring roll.
Frying Vietnamese Fried Egg Rolls
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. Serve with different sauces such as sweet chilli or sweet and sour.
