Snacks
Chinese
ChineseSpring Rolls
Crisp, golden spring rolls three ways. The basic tier oven-bakes shop wrappers around a simple veg mix, while the ultimate hand-rolls a prawn and pork filling for deep-fried perfection.
Dairy-free
Nut-free
Ultimate version
Hand-rolled prawn and pork filling with shiitake, deep-fried until shatteringly crisp.
Per serving£3.20
Total cost£12.80
Time1 hr
Ingredients for 4
- 12 fresh spring roll wrappers , premium brand
- 1 egg , beaten, to seal
- 1 l groundnut oil , for deep frying
- Filling
- 150 g raw king prawns , roughly chopped
- 150 g pork shoulder mince
- 50 g dried shiitake mushrooms , rehydrated and sliced
- 80 g glass noodles , soaked and snipped
- 100 g beansprouts
- 3 spring onions , finely sliced
- 1 tbsp fish sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
Method
- Mix the prawns, pork, shiitake, noodles, beansprouts and spring onions with fish sauce, Shaoxing wine and sesame oil; chill for 15 minutes to firm up.
- Lay a wrapper as a diamond, spoon filling near the bottom corner, fold up, tuck in the sides and roll tightly, sealing the final corner with beaten egg.
- Heat the oil to 170C in a deep, heavy pan.
- Fry the rolls in small batches for 5-6 minutes, turning, until blistered, golden and crisp; the cooler oil cooks the raw filling through.
- Rest on a wire rack so they stay crisp, never on paper alone.
- Serve immediately with a sweet chilli and lime dipping sauce.
Equipment
- deep heavy pan
- wire rack
- kitchen thermometer
The three ways, side by side
Budget
Oven-baked wrappers around a quick cabbage and carrot mix.
Better
Stir-fried pork and veg filling, shallow-fried for extra crunch.
Ultimate
Hand-rolled prawn and pork filling with shiitake, deep-fried until shatteringly crisp.
