Fabulous parcels of happiness, every crispy mouthful is bursting with gorgeous aromatic flavours from the ginger and garlic seasoned pork and fresh crunchy veg from the winter garden, served with a soy, sesame and mirin dipping sauce these are a great lunch treat that I could eat all day!
Prep time 30 minutes / Cooking time 5 minutes per batch
Ingredients
(makes 10)
To Make The Spring Roll Wrappers
(you can buy these made from Asian stores or online)
1 cup plain flour
3 tbsp corn flour
1.5 cups of water
1/4 pinch sea salt
2 tbsp coconut oil
Place the flour, corn flour and salt in a bowl and mix, then add half the water and whisk to a smooth lump free paste, then start to add the rest of the water stopping when you have a consistency that covers the back of a spoon and some, dip your spoon and draw your finger through the middle, like parting the red sea! you want to keep the parting but not with banks!
Ginger Garlic Pork
500g pork mince
2 tbsp grated ginger
8 cloves garlic grated
1 tsp fresh grated turmeric
4 spring onions finely chopped
2 tbsp shaoxing wine
1 tbsp light soy sauce
Winter Garden Veg
(any vegetables will do)
1/4 red cabbage finely sliced
4 carrots julienned
8 spring onions halved and julienned
Dipping Sauce
50ml light soy sauce
20ml rice wine vinegar
10ml mirin
1 tsp wasabi paste
1/2 tsp sesame oil
1 red chilli chopped
Mix all the ingredients together
I like to prepare all the ingredients before I start, so first prep all the vegetables, make the spring roll batter if your making your own wraps, next cook the pork, in a dry non stick frying pan pan fry the pork until half cooked then add the ginger, garlic, turmeric and spring onions, cook for a further two or so minutes until the pork is cook through, add the shaoxing wine and soy sauce, stir through, cook on for one further minute and remove from the heat, tip into a bowl and leave to cool while you make the spring roll wraps.
Wipe out your non stick frying pan, pre heat to a medium heat then with a pastry brush coat the pan with a hint of the coconut oil, take your rested spring roll batter and pour one ladle into your pan and gently tipping your pan spread the batter to cover the whole base of your frying pan, cook for a couple of minutes, you do not need to turn this wrap, so once you can see it is cooked all the way through, turn out cook side up on to a plate, repeat until all the batter is used.
Now the fun can begin, lay a spring roll wrap on your kitchen surface and one third of the way down the wrap and in the centre of that point lay some of the raw veg and the cooked aromatic pork, fold over the top of the wrap over the filling then fold in the left and right side, now roll the rest of the spring roll up, it is easier if you support the folded sides while you roll, that is it, repeat with the rest of the ingredients.
To cook heat the ground nut oil to 180 degrees C and gently fry the spring rolls for approx one and a half minutes on each side, drain and then enjoy with your dipping sauce.
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