Thursday, 17 June 2010

Spring rolls.

Spring rolls are really easy to make and taste great. Just about anything can be used as a filling, so feel free to experiment with ingredients. Serve spring rolls as finger food (with a dip sauce) or as a whole meal with rice and woked vegetables.

(makes 30)

2 chicken fillets
2 carrots
¼ savoy cabbage
4-5 spring onions
4-5 garlic cloves
1 red chili
1 small red pepper
a small piece of fresh ginger
a handfull fresh coriander
half a packet of glass noodles
sweet chili sauce
lime og lemon juice
30 spring roll wrappers

Shred the chicken, savoy cabbage, spring onions, pepper, garlic and chili. Grate the carrots and the ginger. Prepare glass noodles according to packet instructions, then cut into smaller pieces. Fry the chicken and vegetables (not too long, they should be crispy). Stir in sweet chili sauce and lime juice to taste. Add glass noodles and chopped coriander. Season.
Place a spring roll wrapper in front of you. Put some of the filling close to one of the corners. Wrap the bottom corner over the filling. Fold over the sides, and roll it up. Seal the edges with a little water if necessary. Deep fry until golden brown and crispy. Drain on paper towels.

Try prawns, pork or duck instead of chicken, or use other ingredients such as cashew nuts, baby corn, zucchini, fennel, bean sprouts, water chestnuts or bamboo shots.

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