“Stop Sitting on the Fence” Deep Fried Asian Spring Rolls

By Jackie DeKnock  ,   

October 21, 2015

I can taste these spring rolls now, how delicious they are mmmm!

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Spring Rolls

2 cups of ground pork or ground beef (your call)

1 cup firm tofu

1 cup white mushrooms, finely chopped (pick your favourites - pun intended)

4 spring onions, thinly sliced

1 cup Napa green cabbage, finely shredded (soft leafy part)

¼ cup carrot, finely shredded

2 tablespoons cilantro leaves, finely chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

½ tablespoon sesame oil

½ tablespoon oyster sauce

1 teaspoon Chinese chili sauce

½ teaspoon fish sauce

1 tablespoon rice wine vinegar

1 egg (slightly beaten)

Package frozen spring roll pastry wrappers made with wheat flour, thawed

1 egg yolk (slightly beaten)

About 2 cups vegetable oil (canola or coconut oil) for deep frying

Soya Ginger Dipping Sauce

2 tablespoons low sodium soya sauce

1 teaspoon freshly grated ginger

2 tablespoons rice wine vinegar

2 tablespoons cider vinegar

1 tablespoon sesame oil

2 tablespoons freshly squeezed lemon juice

Pinch sea salt/freshly ground black pepper


Make Filling

Place ground meat in a large bowl.

Wrap tofu in paper towel and squeeze out as much liquid as possible. Break into small pieces with your clean hands and place into the same bowl.

Prepare the mushrooms/vegetables/cilantro/garlic/ginger and add to the bowl. Add the next 5 liquids. Beat egg slightly and pour into bowl. Mix well with a large spoon.

Assemble rolls

Line 2 baking sheets with parchment paper.

Place 1 wrapper on a large chopping board, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 1-2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges (the wrapper will resemble an open envelope.) Brush top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on baking sheet, seam side down. Repeat with remaining triangle. Continue to make rolls, keeping trays of rolls chilled, loosely covered, until ready to fry.

Fill a deep heavy pot with several inches of oil (enough for the spring rolls to float). Heat the oil over medium to medium-high heat until it reaches 350F. Gently add your spring rolls, being careful not to overcrowd. It’s best to deep-fry in batches. The rolls should bubble immediately when they hit the hot oil. If they don’t, your oil isn’t hot enough. Fry until the skins turn golden brown and crisp, about 6-8 minutes 6 Minutes . Remove the rolls, transfer to a colander lined with paper towels and drain upright 2-3 minutes 2 Minutes. These rolls stay hot for quite some time so be careful when you bite into one! Serve hot with dipping sauce.

Soya Ginger Dipping Sauce

Mix all ingredients together in a small bowl, makes ½ cup!

Chef’s Note: Rolls can be assembled (but not fried) 1 month ahead and frozen, wrapped well in foil. Thaw in refrigerator before frying. Sauce and filling can be made 4 hours ahead and chilled separately, covered.

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