I've avoided making spring rolls for years, assuming them to be difficult. I don't know why I decided that these were too daunting as I quite happily make other similar things like dumplings and ravioli... Then a few weeks ago, I bought rice paper on a whim, thinking it was about time I tried to make these. This was my first attempt, and though not perfect, they came out very tasty and I was very happy with them. The main thing that needs work is our frying technique, as the rice paper seemed to almost melt away in some places. If anyone has tips on that, please do share!
Ingredients:
15-20 sheets of rice paper (depending on how full you stuff them)
1 carrot julienned
2 spring onions sliced
1/2 head of garlic, crushed
a knob of ginger, peeled and grated
1/3 c of shitake mushrooms, rehydrated and sliced
1 c beansprouts
1 tbsp rice wine vinegar
1 tbsp soy sauce
3/4 - 1 c peanut oil for frying
For the sauce:
3 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
2 tsp chili flakes
1) Sauté carrot and spring onion in oil for 1 minute. add mushrooms, bean sprouts and garlic, and cook for a further 4-5 minutes.
2) Remove from the heat and add ginger, soy sauce and rice wine vinegar, mix and leave to cool.
3) Soak each sheet of rice paper in warm water for about a minute (make sure it is properly submerged or only one side will get wet and it will roll up!) Place a sheet on a piece of damp paper towel or a dish cloth.
4) Place 1 tbsp of filling in the centre about 2 cm from the bottom edge. Fold up the bottom edge and then fold in each side and roll up to the top. Place each spring roll on a plate with a damp paper towel and cover with another damp cloth. Do not let them touch or they will stick.
5) Heat oil (about 1 cm deep for shallow frying) in a deep frying pan over medium heat. Gently place each spring roll in the oil and using two forks, cook them evenly , turning them in the oil after about two minutes. When they are crisp and golden, take them out and drain them on dry paper towels. Don't let the spring rolls touch in the oil, or they stick together!
6) For the sauce, mix all ingredients together and let sit until the spring rolls are ready. Enjoy!
They came out crispy with fresh tasting crunchy veg in the centre. They paired wonderfully with the sauce we mixed up and with the Tom Kha Gai soup. It made a light but very flavourful dinner.