Most of us were introduced to spring rolls through a Chinese take-out restaurant. Those spring rolls are rather simplistic, although they can be quite tasty if they are prepared properly. If you enjoyed the spring rolls that you had from a Chinese restaurant, you’re going to absolutely love the spring rolls that you make it home with this recipe.
There are a number of ingredients in this recipe, but don’t let that fool you. The subtle flavors that are included in these delectable delights will absolutely floor you from the first bite to the last. This is a recipe that should not be missed, so make sure that you share it with a friend.
40 g dried Asian mushrooms
50 g vermicelli noodles
200 g Chinese cabbage, finely sliced
1 carrot, peeled and julienned
3 spring onions, white parts sliced on the diagonal, green parts finely sliced into ribbons
1 thumb-sized piece of ginger, peeled and grated
1 red chili, finely chopped
1 large bunch of Thai basil, roughly chopped
1 large bunch of coriander, roughly chopped
20 ml sesame oil
75 g beansprouts
3 tablespoons toasted peanuts, crushed
2 tablespoons reduced-salt soy sauce
2 tablespoons oyster sauce
1 tablespoon corn flour
16 large spring roll wrappers, thawed if frozen
1 tablespoon five spice powder
1 liter groundnut oil
Sweet chili sauce, to serve
Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft. Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, and then set aside.
For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chili and herbs in a large bowl along with the rice noodles. Add the sesame oil, beansprouts, peanuts, soy and oyster sauces, and mix well. When they’re ready, drain the mushrooms, then chop them and stir into the filling. Season to taste.
In a small bowl, blend the corn flour and 2 tablespoons of cold water.
Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you. Sprinkle a little of the five spice powder over it, then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the corn flour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
Lay the finished roll on a large baking tray and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
Heat the groundnut oil in a large wok or saucepan over a medium heat. To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Serve with the sweet chili sauce and sliced spring-onion tops.
(Source: Jamie Oliver)