Spring rolls are the finger food that everyone loves. Ideal if you’re entertaining or you’re asked to bring a plate, they’re a real crowd pleaser. This recipe can be adjusted to cater for different tastes or dietary requirements, and the sauce can be mild or spicy, depending on taste.
- 50g vermicelli (bean thread) or glass noodles
- 500g chicken mince or pork mince
- 2 spring onions, chopped
- Coriander, roughly chopped
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 teaspoon chicken stock powder
- 1/2 teaspoon salt
- Pepper, to taste
- 1 tablespoon flour
- Spring roll sheets
- Vegetable oil for frying
- 1/2 cup sugar
- Juice of 2 limes (or 1 lemon)
- 2 tablespoons vinegar
- 1/2 cup boiling water and 1/2 cup cold water
- 1/4 cup fish sauce
- 1 carrot, grated
- Chilies (optional if you like spice)
- Soak noodles in cold water for 20 minutes then cut into small pieces. Drain and set aside.
- In a large bowl, combine noodles, mince, onions, coriander, soy sauce, oyster sauce, sugar, stock powder, salt, and pepper.
- Peel the spring roll wrappers apart and cover them with a damp tea towel to prevent drying. Mix the tablespoon of flour with the cold water to make a paste to seal the rolls.
- Place the wrapper on your work surface with a corner facing you, then add 1 1/2 heaped teaspoons of the filling in the bottom corner. Roll the wrapper over the filling tightly upwards to the middle, then fold in the ends. Spread a little of the paste on the remaining corner and finish rolling. Repeat until mixture is used up.
- In a large wok or frypan, heat enough oil to cover the spring rolls. Deep fry the rolls until golden brown, then place on paper towel to drain.
- To make the sauce, dissolve the sugar in the boiling water, then add the remaining ingredients and stir to combine thoroughly.