My Neighbour Nam makes the most awesome spring rolls! I'm pretty sure you would have seen me post pictures of the cooked Spring Rolls on my Facebook Page... today he was kind enough to give me a few lessons and work out the exact measurements they use, as like me sometimes measurements just go out the window. He explained that the amount of sauces added etc was by smell, something his mother taught him. She is an amazing cook if the smells from over the fence are any indication!!
Here are the Spring Rolls we made today with the recipe below.
Can't wait to eat some... SO GOOD!
This made 120
1.2kg Chicken Mince
2 Grated Carrots
3 Small Onions finely diced
2 cloves garlic finely diced or crushed
15g Back Fungus (from any Asian Supermarket)
60g Bean thread Vermicelli
1 Tbs Fish Sauce
1 Tbs Soy Sauce
1 Tbs Oyster Sauce
Chicken Stock Powder
2 Eggs Separated
60 Spring Roll Wrappers cut in half sideways into a triangle shape
What to do:
Soak the Black Fungus in boiling water until hydrated and drain. Soak the Vermicelli in boiling water until soft and drain. Add the Chicken, Carrot, Onions, garlic, the sauces and stock powder into a bowl. Add the Black Fungus and Vermicelli. Add the Egg yolks and mix to combine as shown in the photo above.
Fill and roll your spring rolls and pop into the freezer in snap lock bags until ready to deep fry.
There is no easy way to explain how to wrap a spring roll so I'll post a link below to show you how to do it.
We actually did it differently and cut the wrapper into 2 triangles and rolled using the same concept putting the large part of the triangle at the bottom. Roll over once then the side and up to the top. Seal with the egg white using a pastry brush or your fingers.