Spring Rolls -

Spring Rolls

Low chemical, contains gluten, free of egg, dairy, nut and soy.

Ingredients

24 spring roll wrappers
1 tablespoon maize cornflour (cornstarch), blended with 2 tablespoons water
Canola oil, for deep-frying

FILLING

1 tablespoon canola oil
1 garlic clove, crushed
3 spring onions (scallions), finely chopped
125 g (4½ oz) minced (ground) veal
40 g (½ cup) shredded cabbage
20 g (¼ cup) mung beans
40 g (¼ cup) shredded bamboo shoots
Ground sea salt

DIPPING SAUCE

80 ml (⅓ cup) water
1 teaspoon canola oil
1 garlic clove, crushed
1 teaspoon citric acid
1½ tablespoons soft brown sugar

Details

Preparation time: 35 minutes
Cooking time: 20 minutes
Makes: 24

Method

For the filling, heat the oil in a frying pan, add the garlic, spring onions and veal and cook over medium heat for 5-6 minutes, or until browned. Add the cabbage, mung beans and bamboo shoots, then season with salt. Cook for a further 2-3 minutes, or until softened. Allow to cool.

Put 1 heaped teaspoon of mixture on the lower corner of each spring roll wrapper. Brush all the edges with the cornflour mixture. Fold the lower corner over the filling and roll up, tucking in the ends as you roll. Press to seal. Repeat with the rest of the wrappers and filling.

Fill a large saucepan or deep-fat fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the spring rolls in batches until crisp and golden. Drain on paper towels. Serve immediately with the dipping sauce.

To make the dipping sauce, combine all the ingredients in a small bowl.

Related food category:

• Snack