These are a really tasty appetizer, also great as a snack or for parties.
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Step 1: Ingredients
What you put in the spring rolls is pretty much up to you, i went for the vegetable option but prawns, chicken, pork and beef are all tasty options along with some veg.
1 tbspn sesame seed oil
Half green pepper
half an onion
15g fresh ginger
3 garlic cloves
150g bean sprouts
1 tbspn soy sauce
1 packet of filo pastry[i use filo pastry as the proper Chinese spring roll wrappings are hard to find where i am and they are a good alternative].
julienne the carrots, ginger and green pepper. Slice the onion, mushroom and garlic finely.
Heat the sesame seed oil in the wok/pan.
Step 3: Cook the Spring Roll Filling
With the wok really hot add all the ingredients and stir fry for a couple of minutes then add the soy sauce and cook for another minute.
Remove to a bowl and allow the vegetables to cool.
Step 4: Roll Them
The filo pastry sheets are wafer thin so be careful not to tear them and this part has to be done pretty quick as the sheets tend to dry out.
Make sure the work surface is clean and dry, there is no need for laying any flour down or anything like that.
Lay a sheet out and divide it in two with a knife or pizza cutter.
Before you add your cooked vegetables make sure there is no excess liquid as too much moisture will probably make the pastry become soggy and tear.
Add just over a table spoon of the mixture to each sheet and spread it out in a line leaving about an inch of pastry around the sides.
Roll them about half way up making them as tight as possible with out tearing the pastry.
Then as you can see from the photos turn the two sides in and wet the top end of the sheet with a pastry brush and water to make a good seal.
Roll them up and if there are any tears in the roll do not worry, patch it up with another sheet and some water.
Step 5: Fry Them Up
I used a deep fryer for cooking, any deep pan or wok can be used.
I set the temp. to around the same at which i would cook fries. Cook the rolls until golden.
Remove to dry off any oil on kitchen paper and allow to cool down for a few minutes.
These are really good with the chilli sauce recipe i have on here as well.
Participated in the
Chinese Food Contest