Spring Rolls
Crispy Spring Rolls – Delicious & Homemade
These crispy spring rolls are filled with vegetables and surimi, perfect as an appetizer or snack – makes approx. 16 rolls.
Ingredients:
Dough
- 16 sheets frozen spring roll pastry, thawed
Vegetable Filling
- 2 spring onions, finely sliced
- 2 medium carrots, grated
- 150 g mung bean sprouts
Oil for Frying
- 1 tbsp oil (for stir-frying the filling)
- ½ tbsp oil (for brushing or later frying)
Additional Filling Ingredients
- 200 g surimi, finely chopped
- 2–3 tbsp soy sauce, to taste
- Pepper, to taste
For Serving
- 100 ml Asian sauce (e.g. sweet & sour or chili)
Preparation:
- 1. Wash and prep vegetables (spring onions, carrots, mung sprouts). Let the pastry sheets thaw.
- 2. Heat oil. Stir-fry vegetables and surimi for about 3 min. Add soy sauce and pepper to taste.
- 3. Mix cornstarch with a bit of water to form a paste.
- 4. Lay out one pastry sheet, brush with ½ tbsp oil. Place about 1 tbsp filling on the lower third, fold in the sides and roll up tightly. Seal the tip with the starch paste.
- 5. Heat oil in a pot to 180 °C. Fry rolls in batches for 2–3 min until golden and crispy. Drain on paper towels.
- 6. Serve with Asian sauce and enjoy!
Enjoy and have fun dipping!
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Items 1 - 3 of 3