How to Make Chinese Crispy Spring Rolls
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 Chinese Crispy 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.
There you have it, great Chinese Crispy Spring Rolls
Great to accompany a meal, or on there own with various dips.
Why not try some Sweet Chilli Dipping Sauce.
Why not try some Sweet Chilli Dipping Sauce.
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