- Cuisine: Chinese
- Course: Side Dish, Snack
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Spring Rolls are really easy to make.
My first attempt were made with some leftover Chicken Chow Mein/Stir Fry which seemed to expand in the pan and I didn’t want to waste but you can fill the spring rolls with any kind of stir fried mixture of meat and vegetables or just vegetables.
You’ll also need a pack of frozen Spring Roll Pastry. They come in packs of 30/40 and are about 8”/10” square. I used the bigger ones.
You’ll need to thaw the pastry out. The pastry is thin like filo but more pliable to work with.
You’ll need a bit of corn flour and water mix to glue the end of the spring roll together. Mix 2 teaspoons of cornflour in a splash of water and mix into a paste.
Peel a layer of the pastry and lay it on a board, a corner facing towards you.
Place a couple of spoonfuls of your stir fry mixture in the corner and roll the edge over and turn the roll. Then fold each side in to the edge of your mixture and roll the pastry into a sausage. Glue the opposite corner as you complete the roll.
Repeat with the rest of your mixture.
The spring rolls can be deep fried in oil on a medium heat. Don’t overcrowd the pan. Turn as they colour, for a few minutes. Drain well and place on kitchen roll.
The spring rolls can be frozen before frying and cooked from frozen.
I need to get some won ton pastry skins next time.