My Daughter's Spring Rolls
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My Daughter's Spring Rolls
Recipe by Louis Tikaram
Ingredients
2 L deep frying oil
12 (25x25cm) large spring roll wrappers
Spring Roll Mix
200 g minced pork
10 king prawns, peeled, veined, and chopped into 1/2 cm pieces
2 cups grated carrot
100 g garlic chives, cut into 2cm pieces
6 shiitake mushrooms, thinly sliced
2 green shallots, finely chopped
2 cups rehydrated dried mung bean vermicelli
2 eggs
2 tbsp Coles oyster sauce
1 tsp Coles sesame oil
1/2 tsp Coles sea salt
1/2 tsp sugar
1/4 tsp Coles black pepper
Method
Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.
In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.
Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.
Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.
Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.
Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.
Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.
Heat the oil for deep frying in a wok until it reaches 180°C.
Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.
Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.
Serve the spring rolls and enjoy!
