Spring rolls are awesome and for good reason, who doesn't like deep fried thinks in a crispy outside shell? No one that's who! This version is slightly different to the cookbook version, but I would give this one a go for sure.
Makes 16 - 18 rolls
Ingredients:
The Spring Rolls
8 inch TYJ spring roll wrappers (sold in any good Chinese supermarket)
1 cabbage leaf finely sliced
3 rehydrated finely chopped shitake mushrooms
1/3 finely sliced carrot
150g bean sprouts
1/2 tin sweetcorn
1/3 tsp Salt + 1/4 tsp
1/3 tsp MSG + 1/4 tsp
1 tsp aged garlic puree + 1/4 tsp
1/2 tsp black pepper + 1/4 tsp
Veg oil to deep fry in + 1 tbsp
3 tbsp plain flour
Water to make paste
The Chilli Dip
10g finely cut fresh ginger
2 finely chopped shallots
2 tsp aged garlic puree
1/3 tsp salt
1/3 tsp MSG
1 1/2 tbsp ketchup
3 tbsp white vinegar
2 tsp chilli flakes
2 tsp Korean chilli flakes
1/8 tsp red food colouring
5 heaped tbsp light muscovado sugar
100ml water
2 tbsp veg oil
Method:
To a wok place 1 tbsp veg oil in on a high heat, then add 1 tsp of aged garlic puree, stir fry until it starts turning brown, being careful not to burn the garlic.
Then add 150g of beans sprouts and stir in to take the garlic of the base of the wok, then add 1/3 tsp salt, 1/3 tsp MSG and 1/2 tsp black pepper, stir fry for 2 minutes.
Then place into a colander and let them drain, when these are at room temperature they are ready for the next step.
Place 1 cabbage leaf finely sliced, 3 rehydrated finely chopped shitake mushrooms, 1/3 finely sliced carrot and 1/2 tin of sweetcorn into a mixing bowl with 1/4 tsp salt, 1/4 tsp MSG and 1/4 tsp black pepper and mix well.
When the bean sprouts are cool, add them to the above mix and mix in well.
Make a paste using 3 tbsp of plain flour and cold water, this is your glue to keep the rolls together.
Pull apart 16 - 18 sheets of pastry, then place one in front of you, so that it looks like a diamond shape. Make sure that the smooth side is facing down, one side will look like it has more bubbles, that side should be facing you.
Take some of you flour paste and place it on the top point of the pastry sheet, this should be the part furthest away from you, then place a small hand full of the veg mix at the base.
Fold over the bottom point and pull in tight to the veg mix, the simply roll, keep the mix tight by applying back wards pressure while you roll. Keep rolling until you get half way.
The fold over the side corner into the middle of the roll, make sure that the folds are straight.
Then continue rolling your roll until you reach the end. Repeat until your mixing is all gone.
Deep fry them in veg oil at 180c/356f until piping hot in the middle and golden brown on the outside.
Place 2 tbsp veg oil into a wok on a high high with 10g finely cut fresh ginger, 2 finely chopped shallots 1/3 tsp salt and 1/3 tsp MSG and stir fry until its all starts to brown.
Now add 2 tsp aged garlic pure and cook off.
Then add 1 1/2 tbsp ketchup, 3 tbsp white vinegar, 2 tsp chilli flakes, 2 tsp Korean chilli flakes, 1/8 tsp red food colouring, 5 heaped tbsp light muscovado sugar and 100ml water.
Bring to the boil then reduce down until about half the liquid has gone.
Then pour our and cool.
You can now serve up your rolls with your dip!
Note:
If you're freezing the rolls or leaving them in the fridge you'll need to dust the try they are in with plain flour, if your freezing them straight away this isn't that important.
Freeze them raw.
If you've frozen them, make sure that you cook them from frozen, they will take longer so make sure they are piping hot inside before serving.
The Sweet chilli sauce will last weeks in the fridge, treat it like jam.
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