Spring Rolls – and Gluten Free Versions

Ingredients:

Cabbage .. half a small one

Carrots..1 large-ish 

[for an alternative, why not try courgettes or onions,
using the same amount as carrot]

Capsicums, about one whole pepper in total,

30 x Spring roll wrappers

2 x eggs

2 tbs x cornflour

Soy Sauce

Golden Mountain Sauce [optional]

Sesame oil

Garlic Paste

Ginger Paste

Method

First shred the cabbage, by machine if you have a slicer on no 1-2 setting, then by hand to make smaller shreds lengthwise.

Next, slice the carrots, first by machine if possible then into thin slices then by hand to make real match stick size. For skinny slices cut diagonally. Next I used Capsicum from the freezer, but you can use courgettes or onions  – or something else from your imagination!

Then combine all the shredded vegetables, and after adding a very  little oil to a wok or wok pan and heating a little, add in all the veggies.

These came above the top  of the pan, but that is normal. Keep turning the veg with a large [non-stick] spoon until thoroughly mixed. Then put the lid on and turn the heat to low after a few minutes the veg will be wilted and much reduced in height.

So now you can add your seasonings. I used Soy sauce, 4 shakes, Golden Mountain sauce 4 shakes, Sesame oil 4 shakes, Shaoxing Chinese cooking wine, a big slug [about 2 fl oz – not for drinking! lol], garlic paste 1tsp., and Ginger paste 1tsp.

I also added a dessertspoon of cornflour sieved over the veg at the end, and just stirred in for a minute to thicken the liquid in the pan. This ensures more easy handling when weighing each portion. Remove from the heat and put on a plate or tray to cool.

Now let’s put them together.

First set up with your filling, wrappers and scales, plus the glue that holds them together … egg, water and cornflour … because  I was making a large quantity I used two eggs, 3 tbs water and 1 tbs cornflour. However, it is not something that you have to think about, just put an egg, a little water and a little cornflour in a jug and mix thoroughly. This is where a small cocktail whisk comes in very handy.

Peel off the wrappers one by one as you make them up, and brush all edges with “glue”.

Important: Weigh the filling this makes a nice slim crisp roll, easily handled and dipped, when cooked.g. I try to use 20 gms maxim

 

Peel off the wrappers one by one as you use them and cover the rest with a damp cloth or a plastic bag as they dry out fairly quickly.

Now add the filling,and paint all edges with the “glue”then fold sides to meet in the middle .. do not overlap. Brush all over with “glue” once again, then roll up tightly.

Stack on a tray seem side down

So I made  all these 30 Spring rolls. Now to put them in the freezer .. try to freeze with a small gap between them otherwise they will freeze together and may be difficult to separate.

When you are ready to use them remove the number required and as the defrost keep checking and use when about 1/2 defrosted.You can either deep fry them at approximately 160C or brush with oil and place in a hot oven [about 220C ] for about 20 minutes,but do check after about 10 minutes because it will depend on the size of your oven and whether or not it has a fan.

Whilst I had some nice filling available I thought I would try to make a few Thai style rolls with Rice paper wrappers, as my Editor cannot eat the traditional type I have just shown you, and had just bought some of the rice paper wrappers.

This is what they look like and the good thing about them is that they do not require anywhere special to store them as they are dried.

So having read the instructions “dip in cold water and place on a dry plate for 2 minutes to set, I dipped four in water and stacked them on a plate and put another upside down over them …. WRONG!!! I couldn’t get them apart … well I managed to get the upside one off the other 3, but had to throw those away, [ I do so hate waste!!!] but I managed to roll this one up using the “glue”.

Then I dipped 3 more in cold water and placed them on separate plates and then just filled them in situ and rolled them up no problem … so that was a valuable lesson for me.

Here they are individually wrapped in cling film as they are very delicate. I am not yet sure how well they will survive the freezer.These spring rolls can be deep fried at the same temperature as the conventional ones,or steamed for about 15 minutes.

However I am certain of one thing, they ARE gluten and MSG free for Stanna.

Makes 30 individual rolls