HEALTHIER FRESH CRISPY SPRING ROLLS

Gorgeous healthy crispy spring rolls loaded with fresh crunchy carrots, cabbage, peppers, beansprouts and if you have left overs like roast chicken marinate in a dash of light soy sauce, shaoxing wine and sesame oil, this is a lovely fresh eat using up left overs and without any hidden fats or processed ingredients, once you make your own you may never go back to store brought spring rolls again!  These are quick and simple to make and are really just an assemble of ingredients.

Prep time 10 minutes / Cooking time 5-15 minutes depending on method

Ingredients

(makes 8)

2 carrots peeled and juilenned

300g beansprouts

1/2 sweetheart cabbage finely sliced

1 red or yellow pepper finely sliced

160g shredded left over roast chicken

1 tbsp light soy sauce

1 tbsp shaoxing wind

1 tsp sesame oil

1 ltr ground nut oil

To Make The Spring Roll Wrapper

1 cup of orgainc flour

Pinch of himalayan pink salt

3/4 cup of water

Dipping Sauce

Mix all the ingredients together

2 tbsp light soy sauce

1 tsp mirin

1/2 tsp rice wine vinegar

1 drop of sesame oil

1/2 tsp shaoxing wine

1 red chilli finely sliced

First make the spring roll wrappers, mix all the ingredients together to form a batter, heat a griddle or frying pan to a medium heat and brush over a hint of oil, pour two tablespoons of batter into the centre of the pan and quickly spread out the batter with the back of the spoon into a thin circle around 8" in diamater, cook for 1-2 minutes until the wrapper looks set, remove and lay on half a tea-towel and wrap over to keep the wrapper from drying out and cracking, repeat unitl you have used up all the batter, any extra wraps can be frozen for next time.

Prepare all the spring roll ingredients and place in a pretty line up on your work top ready to go, take a wrapper and start to place a small amount of each ingredient in the centre top third of the wrapper, to wrap, fold over the left side to the center and then the right side to the centre then just roll up all the way keeping the left and right sides tucked in.  Repeat until you have used up all the ingredients.

COOKING OPTIONS

Oven Bake

Brush the spring rolls all over with some ground nut oil, place on baking tray and bake for approx 15-20 minutes in a pre-heated oven 190 degrees, turning once.

Dry Fry

Brush the spring rolls all over with some ground nut oil and in a hot frying pan lightly brown off all sides until crispy.

Deep Fry

Naughty but Nice!

Heat a deep pan two thirds full with ground nut oil heated to 180 degrees, gently fry the spring rolls in batches, when you first put the spring rolls in, using a spatula hold them seam side down for a few seconds to seal the rolls, cook for approx two minutes turn over and cook for a further two minutes until lightly golden and wonderfully crispy, enjoy with the dipping sauce.