Tuesday, 2 October 2012

Spring Rolls

Having returned from thailand and after having sensational fresh spring rolls, lip smackingly good (and learning to cook them too) I was desperate for some more. Amidst my adventure there I went on a little thai day cooking course; I made humongous spring rolls and they were delicious, crispy and browned to perfection on the outside and with a bite you had a burst of flavours, succulent with a slight crunch.

I returned desperate, longing and determined to make them. What could be better then home-made spring rolls dipped in soy. My housemates and boyfriend didn't have much faith, but boy did I prove them wrong...

Spring Rolls

So to make these great nibbles, scrap the ones frozen in the oven, you will need:

Spring Roll Wrappers

One large carrot
One onion
Two mushrooms
One clove of garlic (crushed)
One handful of beansprouts
Salt and Pepper
Soy Sauce
Two eggs
One pack of spring roll pastry sheets
Around 300ml of vegtable oil
Any meat of your choice can be added (finely sliced)

The only ingredient slightly difficult to get your hands on could be the spring roll sheets. I got mine from an Asian grocery store in Birmingham which I love to browse for my cheap noodles and oriental nosh on a weekly basis. If you don't have a local oriental shop you can buy them online here for only £1! 

1. Firstly, grate the carrot and cut up the onion, mushroom into very fine pieces - around half a centimetre. Leave the beansprouts slightly stringy so just cut them into thirds.

2. Drizzle a little bit of oil or spray and cook into a pan on a medium heat, add the garlic and vegetables as well as any diced meat. This is your filling mix, fry away for a few minutes until the onions have softened and slightly goldened.

3. Push your mixture to the side and crack one of your eggs onto the other half of the pan, quickly scramble it with your spatular into fine egg pieces and then mix it into your vegetables.

4. Once cooked place the filling onto the side. Now for the hard part...

5. Take out one sheet of spring roll pastry. Lay it out and down the middle in a straight line place one heaped tablespoon of mixture and spread it evenly, leaving one centimetre on either side.

6.  Take the side of pastry closer to you and fold it round the filling and tuck it beneath. With the tips of your finger push the filling in on either end so you still have your one centimetre space. Fold the ends inwards so nothing can fall out either side.

My boyfriend even had a go!
7. Fold the corners at the top and use a little bit of your other egg (slightly whisked), to seal the roll by placing a tiny amount on the end of the wrapper.

8. Once you have wrapped up all of your rolls place around 300ml of oil into a frying pan at the highest heat. The oil should be around 3/4 of an inch high !!!!Be careful the oil will be boiling and dangerous!!! Drop the springrolls in slowly and turn, once golden (approximtely one minute) sift out and place onto kitchen towel to drain away excess oil.

They will be piping hot, so wait a few minutes before you scoff them down! Serve with a little condiment, soy or sweet chilli sauce and chopsticks. 



  1. Wow this looks great - Very easy to follow steps and definately in budget and cheaper than buying them readymade! think il pop out and get the ingredients now from the local so I can make some for my housemates! Yum! :)

  2. Yes you have too!! Were amazing! XX

  3. YUM! Loved those step-by-step pictures! You make the task seem not so daunting!


    1. They weren't hard! So much better then oven ones, have a go and let me know how they are!! x


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