Spring roll is a Chinese appetizer made by wrapping a fillings with thin pancake pastry; it is also know as pancake roll in many Chinese take away in the UK. The choice of filling is very broad; it can be wrapped with meat, seafood or a combination of both. Vegetarian version can also be made by using different types of vegetables. Traditionally spring roll are wrapped into small rolls and deep fry. However there is a common version being sold in Chinese take away in the UK where the spring rolls are quite large in size. This may be due the fact that shops want to portray value for money; therefore making it into gigantic sizes compare to restaurants. As I am running a Chinese take away and sell the take away version; this will be the recipe I am sharing with you guys:)
Ingredients
250g bean sprout
40g onions
40g mushroom
50g cooked chicken breast
50g char siu ( Chinese style pork)
10x10 spring roll pastry
3g salt
3g msg
dash of wine
dash of pepper
1 teaspoon light soy sauce
1 teaspoon 5spice powder
60 ml water
Method
First fry onion and mushroom in hot wok, then add chicken and pork
add light soy sauce
Squirt wine
Squirt pepper
Add bean sprout
Add salt and msg
Add 5 spice powder
Add water
fry for another minute and pout it in a colander to cool.
Wrapping and frying
Once cooled place spring roll pastry with tip face you and put some fill down the bottom.
Roll it until you reach the middle and fold the two sides together and roll to the end.
Seal with some plain flour mixed with water or egg.
Depp fry at 180C-190C for about 5 minutes until golden brown.
