You will need Spring Roll pastry – not any pastry but the pastry used particularly for this treat.
To make approx 80 Spring Rolls and I know you are thinking (She’s mad – who in their right mind makes 80 Spring Rolls). This is how it works for me –
I give 12 away to my daughter and 12 away to my son. Then let’s not forget that fabulous little Thai Restaurant around the corner, such lovely people and you can’t miss out giving them 12. Now, I have 3 of us for dinner and we will eat a huge serving of 24 Spring Rolls because I don’t make them all the time. The rest – line up on trays, wrap in glad wrap and freeze for one last meal. See 80 Spring Rolls are not that many when the bigger picture comes into play.
Now before you contemplate on this activity- let me say you must put an afternoon or an evening aside for this. Because you have to prep, cook and allow the mixture to drain and cool before you roll. All this takes time. Put aside from beginning to end 5 hours and if you have never done it before. Probably all day:) Don’t be afraid for if you do it once and like it, then you will naturally become quicker next time.
Ok let’s start
1 Full Cabbage – chopped not too finely
3 medium zucchini’s – grated
3 medium carrots – grated
Bean shoots – put aside for rolling
500 grams chicken mince
Sesame Seed Oil
A little oil in a cup and a pastry brush
Oil for cooking
(You can if you wish add vermicelli noodles into the mix)
Mix together into a separate jug and put aside.
510 grams of oyster sauce
1 tspn of fish sauce
6 tspn of minced ginger
4 tspn of minced chilli
1/ A decent splash of Sesame Seed oil into a deep frying pan. Add chicken mince and cook until meat is just brown. Break the mince into very small pieces.
2/ Add cabbage, zucchini and carrot. Add sauce and thoroughly mix. (If you think that you need more sauce make up a little extra but keep the quantities even – eg 100 grams oyster sauce, 1/4 tspn fish sauce, 1 1/4tspn minced ginger and 1 tspn minced chilli)
3/ Keep tossing for a few minutes or until cabbage softens up. Let the mixture sit in the sauce for 10-15mins off the heat and then drain. Allow the mixture to cool.
4/ Spring Roll pastry defrosts very quickly and when in the open air, dries out just as quick. So when rolling you must be fairly quick.
When ready to roll as the mixture has drained and is cool, then peel off a sheet of pastry. Place a tablespoon of mixture into a corner and fold that corner over the mixture. Begin rolling.
5/Roll up a Spring Roll and brush with a little oil to seal it to the pastry. Put aside on a tray and continue this process. When the tray is full, lay either glad wrap of alfoil on top of them so you can add another layer of Spring Rolls. When finished – cover with glad wrap and they can be kept in the fridge for a day two, or frozen for later use.
6/ When cooking – add a cm of oil in a frying pan. Heat and when the oil if fairly hot place your spring rolls into it. Since the mixture is already cooked, you will only need to make sure the pastry is cooked. When golden brown on all sides, place on a paper towel to drain off oil and serve.
Sauces to serve Spring Rolls with could be –
Sweet and Sour Sauce
Sweet Chilli Sauce.
OMG Enjoy because I already have 🙂