If you are a fan of Chinese food, then you will almost certainly have eaten these. They are great fun to make yourself and surprisingly easy. In the words of our Chef, ‘maybe the yummiest of street snacks!’
This recipe would also work with cooked prawns if you prefer.
Preparation time – 25 minutes
Cooking time – approx. 10 minutes to assemble and lightly fry the rolls.
Feeds – 4 depending on how hungry you are!
- 1tbsp of either vegetable or sesame oil
- 200g of cooked and cooled chicken mince or prawns
- 100g of pre-soaked vermicelli noodles (soak for about 10 mins in water that has been boiled and then slightly cooled)
- Handful of beansprouts
- 2 sliced spring onions
- 1 small carrot cut into strips
- Splash of oyster sauce
- Splash of light soya sauce
- Approx 16 large Spring Roll wraps (rice paper)
- 1 egg yolk, beaten
- Put the vegetable or sesame oil into a frying pan or wok and heat up.
- Add the minced chicken and fry until cooked through – the meat will change colour from pinkish to a pale brown colour.
- Remove the mince from the heat, put it into a bowl, and put to one side.
- If using cooked prawns, then just have these ready.
- Put the frying pan / wok back onto the heat with a splash of oil if needed and add the carrot and spring onion and fry until they are soft.
- Take off the heat.
- Add the raw beansprouts.
- Add the oyster sauce and the soya sauce and stir the ingredients so that they are all lightly coated with sauce.
- Take a Spring Roll wrap – if it is dried, soak it in water for about 30 seconds, until it becomes floppy (Chef’s description!)
- Put the Spring roll on a plate – this makes it easier to work with.
- If you want a slightly more robust roll, then soak a second wrap and place it on top of the first.
- Put a small amount of the meat / veg / beansprout / vermicelli mix onto about a quarter of the spring roll wrap.
- Roll it to cover the filling, fold in the sides and then roll it shut making sure all the ingredients inside the roll are enclosed, or they will spill out when frying.
- If the roll doesn’t look completely sealed, then use a dab of the egg like a glue to seal it all up.
- Heat up some vegetable or sesame oil in a pan.
- Fry the spring rolls for a few minutes on each side until they are a lovely golden brown.
- Remove from the heat and place on a piece of kitchen roll to remove excess oil.
Cut in half and serve with your favourite dipping sauce.