I love Chinese spring rolls; I always have them to accompany any Chinese takeaway that I have.
I have perfected this recipe over the years to replicate the ones that I get from my local takeaway.
I buy the spring roll sheets pre- made because it’s less trouble and they are just as good, but if you want to make them yourself follow this link Spring Roll Sheets.
So here we go, for 10 spring rolls you will need:-
120 gm - Fresh Bean Sprouts
1 – Medium Carrot
50 gm - Sliced Bamboo Shoots
50 gm – White Mushrooms
3 – Spring Onions (thinly shredded)
A little Seasoned Oil
½ tsp - Salt
½ tsp - Soft Brown Sugar
25 ml - Light Soy Sauce
25 ml - Chinese Rice Wine
10 – Spring Roll Sheets
Plain Flour Paste
Veg oil for deep frying
Cut the vegetables into fine shreds, about the same size as the bean sprouts, heat the oil and stir fry them for a minute or so, then add the salt, wine, soy sauce and sugar, then stir fry for another minute.
Drain off the excess fluid and leave to cool for about half an hour.
To make the spring rolls put about two tbsp of the cooled vegetables in the centre of one of the sheets, then follow the next series of pictures.
Use the plain flour paste to stick the final flap.
You can now keep them in the fridge for 2 -3 days until you are ready to deep fry them.
Or you can freeze them.
To deep fry them heat the oil in a wok to 180 degrees C, then turn down a little and deep fry the rolls for about three minutes until they are golden brown and crispy.
Great to accompany a meal, or on there own with various dips.