Recipe Adaptors has a new contributor for today’s post. My good friend from work, Ning, made some very tasty and unusual spring rolls so I asked her to share the recipe.
Ning is from Thailand and enjoys bringing traditional Thai food to work for us all to try. Chillis feature heavily in many of her creations and, as some of my more adventurous colleagues discovered a couple of months ago, they are often very hot chillis!
This recipe for spring rolls luckily doesn’t include chillis, (unless you want to add some), but some sweet chilli sauce is an excellent accompaniment. I actually think that these spring rolls taste very similar to sausage rolls, so would be ideal if your family are slightly picky eaters. My husband, who usually won’t touch rice in any form, said that he liked these.
If you don’t have any chicken mince (ground), then turkey mince would taste great too.
Ingredients – makes 20:
- 1 carrot, peeled and trimmed
- 1 onion, peeled and trimmed
- 1 garlic clove
- 3 rashers bacon, cooked
- handful of coriander leaves (cilantro)
- 350g/12 oz chicken mince (ground)
- approx 2 cups cooked white rice
- 1 egg, lightly beaten
- 1/2 teaspoon chicken stock powder
- salt and pepper, to season
- 30 Spring Roll wrappers, frozen
- 1 egg, lightly beaten, for sticking wrappers together
- Place the carrot, onion, garlic, bacon and coriander in a food processor, blitz until finely chopped and then place into a large bowl.
- Add the chicken mince, rice, lightly beaten egg, chicken stock powder and seasoning and mix to combine all the ingredients.
- Cover the bowl with cling wrap and chill in the fridge for a few hours.
- Thaw the spring roll wrappers by leaving them at room temperature for at least 30 minutes.
- Once thawed, cut ten of the spring roll wrappers in half. Then place each of the half pieces on to one side of each full wrapper to make a double thickness – this prevents tearing when you start to roll.
- To make the first spring roll, use your hands to form some chicken mixture into a sausage shape (about 1cm wide and 6cm long), then place the sausage onto the double-thickness side of one of wrappers. Tightly roll the wrapper to the half way point then fold in the ends. Brush a little beaten egg on the remaining part of the wrapper before completing the roll.
- Repeat with all the remaining wrappers.
- Put the spring rolls in an airtight container and either refrigerate or freeze – you can freeze for up to a month.
- To cook from frozen you can either deep fry in a small pot of oil over a medium heat until golden, or bake at 200C/180C fan forced/390F for 30 minutes. If you are not freezing the rolls, then bake in the oven for about 20 minutes or until golden and cooked through.
- Serve with some sweet chilli sauce for dipping.