Spring rolls are only as bad as we make ’em

Spring rolls, the undesirable, unasked for extra that gets in the way when you’re reaching into your take out bag to retrieve the main item, does anyone actually eat them? Between the tendency of take out establishments to stuff leftover cabbage and who knows what other leftovers into spring rolls and the predictability of finding one in your take out bag every single time, it has to be the most tiresome finger food that is still churned out in such copious quantities. Despite all the evidence to the contrary I continue to love and believe in spring rolls. Like UFO enthusiasts or Yeti trackers hoping for that sighting I kept looking for that “tasting” that would validate my faith. I religiously took a bite of every spring roll that crossed my path, sometimes I did so with a foot on the trash can pedal. I usually got a mouthful of stale or just insipid cabbage or at least what I thought was cabbage and managed to be disappointed every time. The husband having grown a little weary of my clucking over spring rolls not being spring rolls any more wondered if I couldn’t just make my own if I like them so much. Spring rolls  are fresh, crunchy, savory and nowhere near as greasy when they’re home-made.

Prep time: 15 min | Total time: 25 min | Servings: 4 – 6

Spring Rolls (Jay)

What you need:

  • 1 cup of savoy cabbage thinly sliced
  • 3/4 cups of carrots thinly sliced
  • 1/2 cup of spring onions sliced
  • 2 cloves of garlic minced
  • 1 inch piece of ginger minced or grated
  • 3/4 cup  chopped shrimp
  • 3/4 cup of smoked ham thinly sliced
  • 1 teaspoon oyster sauce
  • 3/4 teaspoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • Canola Oil to fry
  • Spring roll or egg roll wrappers
  • 1 egg beaten
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1 teaspoon of brown sugar
  • 1 Thai chilli sliced
  • 1 small clove of garlic minced fine

How to make it:

  1. Mix the oyster sauce, soy sauce, sugar until dissolved and set aside.
  2. Heat sesame oil in a wok.
  3. Fry ginger, garlic and spring onions in peanut oil until spring onions wilt.
  4. Add carrots and cabbage stir fry for 30 seconds to a minute.
  5. Move vegetables to side add ham fry and cook until pink.
  6. Add ham fold in sauce mixture and stir until any excess moisture in the mixture has evaporated.
  7. Lay out wrappers on a flat surface, moisten the top edge of the wrapper with beaten egg, place about a tablespoon of the mixture diagonally, fold the lower corner upwards and roll up followed by folding the left and right corners, finish with the top.
    Keep wrappers and rolls covered with a damp paper towel or cloth to keep them from drying out.
  8. Heat 1/2 an inch of canola oil in a frying pan and fry the spring rolls for about 3 – 5 minutes on each side. Set aside to drain on paper towels.
  9. Move to an oven at 300 degrees to keep them warm and crisp.
  10. Make the dipping sauce by dissolving the brown sugar in the water, add soy sauce, Thai chilli and minced garlic. Dip and eat.

2 Responses to Spring rolls are only as bad as we make ’em

  1. Bashirah Muttalib says:

    So very well put (what a great intro!) and so very true.

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