The name spring roll is a literal translation of the Chinese Chun Juan, a food that is eaten traditionally in Asia every year to welcome the coming of spring. Spring rolls are stacked up once fried golden brown, resembling layers of gold bars to Chinese folk: a wish for a prosperous coming year.
Easy to make and tasty with whatever filling (vegetable, chicken or other meats), the only non-negotiable requirement to partake in spring rolls is a hot chilli or sweet and sour sauce to dip your roll into. Spring rolls are a bit like chips: you can’t stop eating them until there are none left.
The wrapper for the spring rolls is super thin, made from just flour and water, and should be available in your local supermarket or Asian food shop. Google Lumpiang Shanghai and you will find easy-to-follow videos of how to make spring rolls.
Ingredients:
- One packet of frozen spring roll wrappers
- 500 g meat of choice (I use minced chicken or beef)
- 1 large onion, super-finely diced
- 3 garlic cloves, diced
- Celery, peeled and diced fine
- 3 carrots, peeled and diced fine
- Small bunch of parsley, washed and chopped
- Salt and pepper
- Egg white for gluing the spring roll closed
- Canola oil for frying
- Chilli or sweet and sour sauce (from supermarket or Asian food store)
Method:
Heat a large pan with a dash of canola oil. Add onions and stir until transparent. Add garlic, stir for 30 seconds. Add celery and carrots, stir for a minute. Add meat, stir, add a little salt and pepper and cook until three-quarters done. Add parsley, taste for seasoning and remove to cool.
The wraps defrost quickly once removed from freezer. You can make large spring rolls or cocktail sized. To make a large roll, use a whole or half sheet; to make cocktail sized, cut each sheet into quarters as you go.
As spring roll wrappers dry out quickly, keep them covered while you work.
Take a wrapper, spoon in the amount of filling you desire. Roll, fold in the ends while continuing to roll tightly, then dab a little egg white and seal the wrapper. Place on a tray and keep covered.
If you want to freeze to use at a later date, use the wrappers’ nylon separators to wrap up the spring rolls, then box and freeze.
Once finished, heat a small frypan with 2 cm of canola oil to medium heat. Fry until golden brown and crispy.
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