Ingredients
4 shitake mushrooms
stems removed and thinly sliced
50g rice vermicelli noodles
300g pork mince
2 tsp ginger
finely grated
2 cloves garlic
crushed
1 carrot
peeled and coarsely grated
50g chinese cabbage
shredded
1 tsp oyster sauce
2 tsp soy sauce
20 spring roll pastry
just thawed
1 egg
lightly whisked
vegetable oil
for deep frying
1 cucumber
for dipping sauce
⅓ cup water
for dipping sauce
¼ cup white vinegar
for dipping sauce
50g caster sugar
for dipping sauce
1 red chilli
optional, for dipping sauce
Allergy Advice
Contains Eggs
Contains Gluten
Contains Shellfish
Contains Soy
Equipment
- 1 heatproof bowl
- 1 frying pan
- 1 saucepan
- 1 deep fryer or wok
- 1 kitchen paper
Instructions
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly.
- Heat a frying pan over high heat. Add pork mince and cook for five minutes until browned. Break up lumps as the meat cooks.
- Add the mushrooms, noodles, ginger, garlic, carrot, cabbage and the sauces. Stir for a couple of minutes until well combined.
- Remove from the heat and set aside to cool for 15 minutes.
- Place one of the spring roll wrappers on a clean, dry surface. Place one tablespoon of the pork mixture diagonally across the middle of the pastry sheet, leaving 5 cm clear on each edge.
- Brush all the edges with the whisked egg. Tuck the sides of the pastry in and then roll the pastry from front to back, making sure that the end is completely sealed.
- Continue until you have used all the spring roll wrappers.
- Heat enough oil in a saucepan, deep fryer or wok so that there is at least 10cm of oil in the bottom. When the oil is hot, cook the spring rolls in batches for 3 or 4 minutes until golden brown.
- Remove from the oil and drain on kitchen paper before serving.
- To make the cucumber dipping sauce, combine the water, vinegar and sugar in a small saucepan. Bring to the boil and stir until the sugar is completely dissolved.
- Remove the sauce from the heat.
- Cut the cucumber down the middle lengthwise. Scoop out the seeds and discard. Dice the cucumber flesh.
- Combine the vinegar mixture and the cucumber and leave to cool.
Notes
Tip
I used Pampas spring roll pastry and they were really easy to use – they are lightly floured so are easy to manoevre.
Tip
I don’t own a deep fryer so use my wok instead. I find the wok is great because it heats the oil really quickly and because it is wide, I can cook quite a large number of spring rolls at the same time.
Tip
You need to make sure the oil is hot enough (a cube of bread should become golden brown in 10 seconds) before you begin cooking – otherwise you’ll end up with very soggy, oily spring rolls.
Tip
Take care that the oil doesn’t become too hot or you will burn your rolls. If you think it is getting too hot, turn off the stove for a minute before turning it back on again. This should be enough to bring the temperature down.
