My Mother's Spring Rolls

Submitted - Ben
Views - 373
Serves - 25-30


75g/2.6ozs. chicken or pork, sliced very finely (you can also use very finely minced beef)
1 teaspoon cornflour or cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
Oil for frying (you can also bake these)
3 eggs, beaten
1 medium onion, peeled and sliced
2 cups cauliflower florets (cut into small pieces)
1 medium carrot, julienned
2 cups bean sprouts
2 cups finely sliced cabbage
Salt to taste
1 packet of 20 spring roll sheets


Step 1 - Mix the chicken or pork with the cornflour, salt and sugar. Set aside.

Step 2 - Heat some oil in a wok or frypan pan and fry the beaten egg into one giant flat omelette. Remove from the pan and cut into slices and cool. Then add some more oil and fry the onion for a couple of minutes. Then add the seasoned chicken or pork, cauliflower and carrot and fry for 2 minutes then add the bean sprouts and cabbage for fry for a minute. The chicken should be cooked through. Taste for seasoning and add salt if you need to. Mix everything together and allow to cool.

Step 3 - Once the filling has cooled remove the spring roll wrappers from the plastic and cover with a tea towel. Have a tray ready to place the wrapped ones along with a tea towel to cover those. Have a small bowl of water ready to seal the end of the spring roll.

Step 4 - Rolling spring rolls the correct way and not overfilling gives you gorgeous, crispy golden spring rolls. Place the pastry in front of you smooth side down with a pointy side facing towards you. Place a little bit of filling in a rectangular shape towards the bottom as shown.

It's important to keep the filling quite tight in the roll so use the pastry to pull back on the filling and to shape it into a log. Roll until almost half way and then fold over the sides and roll to the end securing the pastry with a dab of water. Place on the tray and repeat until all of the filling is used. Deep or shallow fry in a wok or deep fryer. Serve immediately with sweet and sour sauce.

Baking instructions: Place the spring rolls on a parchment lined baking tray and brush with oil on both sides. Bake at 200C/400F for 20 minutes or until crisp.