Chinese Crispy Spring Rolls Recipe

Chinese Crispy Spring Rolls Recipes

These delicious little crispy rolls are ideal as both starter and snack. Spring roll wrappers are now available from major supermarkets or specialist shops.

Ingredients :

2-3 tbsp vegetable oil

2 Chinese leaves, finely shredded

50g (2 oz) tinned water chestnuts, finely chopped

1 large carrot, cut into matchsticks or coarsely grated

75g (3 oz) bean sprouts

2 salad onions, shredded

1 tsp five-spice powder

1/2 tsp sugar

1/2 tsp salt

2 tbsp hoisin sauce

12 spring roll wrappers

1 tsp cornflour mixed with a little water

soy sauce, to serve

Method :

Heat 1 tbsp of the oil in a large wok or frying pan and stir-fry the Chinese leaves, water chestnuts, carrot bean sprouts, salad onions and five-spice over a high heat for 1-2 minutes until beginning to soften.

Stir in the sugar, salt and hoisin sauce and remove from the heat. Set aside to cool slightly.

Open out the spring roll wrappers and place a spoonful of the stir-fried vegetable mixture on each one. Roll up tightly, tucking in the edges, brush the final edge with the cornflour paste, then press down well to seal.

Shallow-fry the spring rolls for 4-5 minutes in the remaining oil, turning occasionally, until crisp and golden. Serve with a little soy sauce for dipping and drizzling.

Serves 4

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