Spring Rolls

This Spring Roll recipe is easy to make and you can get your children to help. Personally, frying the spring rolls using an Air Fryer is a much healthier option.

The Skin

50 Spring/Egg Roll Wrappers (about 2 packs), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon corn starch mixed with ¼ cup of cool water (for sealing egg roll)

The Meat
500 gram ground chicken/pork
1 tablespoon soy sauce

The Vegetable
1 teaspoon corn starch
2 cloves garlic, finely minced
½ head of cabbage (about 300 gram)
3 carrots
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper

DIRECTIONS:

1. To make the filling, combine the ingredients for the ground chicken/pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processor and pulse a few times to get a fine dice.
2. Heat a wok or large pan over high heat. Add the cooking oil and swirl to coat. Add the meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low,push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1 and ½ minutes. Place on wire rack to drain and cool. Alternatively, use an Air Fryer. 

How to Roll Spring Rolls