It’s Chinese New year this weekend, the year of the Rooster and what better way to celebrate the coming of a new Spring with these lovely Spring rolls. They also are meant to represent wealth by looking like “Gold bars”.
I started to create these recipes by using one wrapper per spring roll which they do work like that, however will either break or go a little soggy after a short period of time. So because I have done smaller sized ones, I simply doubled up on the wrappers and they work wonders!
If you are celebrating the Chinese new year or want to be involved these are incredibly so simple to make.
If you wanted to do a vegetarian version, simply leave out the prawns and pork (obviously) and then add in maybe some beansprouts and chestnut mushrooms.
I don’t normally deep fry a lot of food so this recipe is a true treat. It makes a great starter to a meal or just simply a great snack for other times of the year.
Here is a link where you can hear me on BBC Radio Leicester with Ben Jackson and simply going through how to make them for you! http://www.bbc.co.uk/programmes/p04qz7r3
( Serves approximately 24 spring rolls )
- 250g Pork Mince chopped/bashed down again with a meat cleaver or strong knife.
- Half a bag of 225g Frozen king prawns ( defrosted ) and then chopped as fine as you can get them. – These are still great flavour to fresh but cheaper in price.
- 1/2 227g tin of water chestnuts chopped
- 1-2 carrots depending on size, into strips using a veg peeler.
- 2-3 leaves of Chinese cabbage/lettuce or you could use pak choi shredded.
- 2-3 spring onions finely chopped
- 2 cloves of garlic finely chopped
- 2 thumbnail size amounts of fresh ginger grated
- 1 tsp of Chinese five spice ( I used Spice Kitchen’s blend )
- a handful of fresh coriander chopped
- a good pinch of caster sugar
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce.
– 1 packet of spring roll wrappers/pastry, defrosted. ( I used 250g weight ones but any other size, you can cut them down.
– 1ltr bottle of vegetable oil or groundnut oil.
– 2 tbsp of cornflour mixed with a little water for your “Glue”
– A wok to deep fry in!
- Place a damp towel over your spring roll pastry to keep them moist.
- Put all ingredients for the filling into a mixing bowl and mix through.
- Heat your oil in the wok. Pop in a piece of bread to see when it is ready for deep frying.
- Onto a plate take two of your wrappers and place the square into a diamond shape, so as a corner is facing you.
- Take a tablespoon of your mixture and place it in the centre of your parcel, making a rectangular shape.
- Fold the corner into the middle which is nearest to you, then fold in the outer corners to the centre of the spring roll. A bit like an envelope.Tuck in and roll to the centre. Place some of your cornflour mixture around the top corner to form a ” glue” and roll into your spring roll.
- Pop into hot oil and cook for about 5-7 minutes or until golden brown.
- Take out with a slotted spoon and drain onto kitchen paper.
- Simply serve with a dipping sauce of your choice.
When you are under the weather, or you don’t have much energy to make anything, this is the perfect meal for you. However you do need to be able to take on a little spiciness with this one.
With this recipe, you’ll be able to have something homemade and with those classic thai flavours in there it will fight against a cold. Im no Doctor, obviously, but when I’m ill a broth always fixes me. It’s so nice to have, its like a warm hug.
I’ve made this recipe even easier with a little cheats way of using a ready made paste just to be less time consuming. You can even shred cooked chicken through instead of using prawns.
This spicy bowl of goodness is even great just on a cold evening to warm up your cockles. So get slurping those noodles with chopsticks so you have the lovely broth to look forward to at the bottom.
Red thai broth with king prawns and noodles:
- 4 spring onions ( white ends chopped, green ends sliced diagonally )
- A thumbnail size piece of fresh ginger finely diced
- 1 garlic clove finely diced
- 1 tbsp rapeseed oil
- 1 level tbsp thai red curry paste ( I bought mine from Wang Fung Hong in Leicester )
- 800ml of homemade Chicken stock or 1 chicken gel stock pot in 800ml water
- approximately 14 Frozen raw King prawns, defrosted
- 75g Rice noodles ( cooked to packet instructions )(From Wang Fung Hong )
- 1 tsp of coconut cream
- a few leaves of pak choi sliced lengthways
- a good handful of bean sprouts ( Wang Fung Hong )
- A handful of fresh coriander chopped
- Fry off the white end tips of the spring onions for a minute, add the garlic and ginger, stir and cook for a further minute.
- Add your paste and then add a little water to allow not to stick and stir. Add the stock and bring to the boil and cook for 10 minutes.
- Turn down your heat a little and add in your prawns. Cook for 4 minutes.
- Then turn your heat back up a little and add in your pak choi and noodles and cook for a further 2 minutes.
- Add in your bean sprouts and green ends of your spring onions and cook for a further minute.
– Serve into bowls and sprinkle with chopped coriander.
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself.
I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
I have used King Prawns but you could substitute to Chicken, turkey or Pork.
This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!
Easy king prawn and egg fried rice:
- 250g Long grain rice
- 2-3 tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
- 2 cloves of garlic finely chopped
- A thumbnail size of fresh Ginger grated
- 2 eggs
- 2-3 Spring onions chopped (save some for on top at the end)
- a few leaves of green pak choi chopped
- tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
- tbsp of Oyster sauce ( Wang Fung Hong )
- cracked black pepper to season
- Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
- Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
- Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
- Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
- Then stir in your cooked eggs from before, stir and add some pepper to season.
– Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion.