This one's for the ambitious cooks out there but if the Chinese children can sit and roll them, then so can you if you give it a try!
These can also be frozen freshly made for later use .
Recipe makes @ 30 spring rolls.
Ingredients-
Springroll wrappers ( large ones) easier to roll!
500gm chicken mince
A good 2 inch piece of fresh ginger
2 cloves of garlic
1/3 bunch of coriander
4 or 5 spring onions
2 large carrots ( grated)
1 small red capsicum / bell pepper ( diced)
100gm vermicelli rice noodles (* soak in boiling hot water 3mins) and drain well.
Black pepper / and a dash of light soy and sweet soy to season .
Lightly fry off chicken mince and finely chopped aromatics . Add in chopped herbs and carrot with capsicum.
Lastly cut noodles thru with some scissors a few times then add to pan. Add your seasonings . Remove from heat and transfer to a bowl to cool. After a few minutes ensure any excess liquids in the bottom of the bowl are gently drained off. Chill down until ready to roll.
#Help I don't know how to roll these?!!
-Easiest way to roll these is on a clean dry benchtop.
Place the square wrapper down in front of you, then turn it so you have a corner facing you.
You are now looking at a diamond shape.
Place a line of mixture about 1/3 of the way up on to the wrapper . Brush some cold water along all edges .
Bring the point nearest your body up and over that mixture and make sure it's now covered . Pull it all towards you a little to tighten things up . Hold on to it carefully then
roll it forwards now away from you and fold the sides in firmly at the same time ( like an envelope.) Keep rolling you will get the hang of it!
Shallow fry on med heat .
Enjoy with a sweet chilli dipping sc .