tambourine-man
Bluelight Crew
Spring rolls (with diagrams)
Pan-Asian Spring Rolls
This is my own recipe and isn't strictly Thai, Chinese, Cantonese or anything. It's a bit of a mix really - hence the "Pan-Asian". They taste almost as good as my diagrams are awesome.
Ingredients:
1 teaspoon of sunflower oil
1 clove of garlic, chopped finely
1 inch of ginger, chopped finely
1 large carrot, turned into matchstick slices
400g of beansprouts
1 pinch of salt
White pepper
Nam Pla Fish Sauce
Knor Chicken Powder
Shao Hsing Rice Wine
Frozen, pre-cooked shrimps (about 200g, but add more if necessary)
Frozen, pre-cooked char-sui pork (more the merrier), thinly sliced into matchsticks
8 spring onions, initially chopped into 1 inch lengths, then sliced into matchsticks (keep the floppy green leaves seperate from the whiter-looking stems).
Glass noodles (about a handful)
80-100g Coriander, roughly chopped (stems too)
Thai basil (small handful to taste)
Spring roll pastry (pack of 40)
Optional:
A couple of very finely sliced Kaffir lime leaves
Preparation:
Defrost the pork
Defrost the prawns
Soak the glass noodles as per the packet instructions. Make sure you dry them thoroughly.
Wash the beansprouts. Make sure you dry them thoroughly - this is essential.
Stir-fry mix:
Fry the GINGER in the SUNFLOWER OIL for 15 seconds, before quickly tossing the GARLIC in as well for a further 10 seconds. Don't allow them to burn. Throw in your matchsticked CARROT (and optional LIME LEAVES) and stir-fry for a minute or so - as long as it takes for the carrot to lose its rigidity. Now throw in your BEANSPROUTS and ensure that they're well mixed. Now you need to season the mix. Add a pinch of SALT, a couple of shakes of WHITE PEPPER, a couple of shakes of NAM PLA FISH SAUCE, half a teaspoon of CHICKEN POWDER and a cap-full of SHAO HSING RICE WINE.
As soon as the beansprouts start to lose their rigidity, chuck in your SHRIMPS, the CHAR SUI ROAST PORK, the matchsticked WHITE SPRING ONION stems and the GLASS NOODLES. Keep turning the mix over to ensure that it's well distributed. The ingredients should still have some bite to them. You don't want to completely cook everything, or it'll be naff to eat once the rolls are fried.
Chuck everything out of the wok and onto a plate or (preferably) a baking tray to cool for 20 minutes. When cool, throw in the sliced GREEN SPRING ONION leaves along with your CORIANDER leaves (and the stems). Add your THAI BASIL as well. I recommend you add it in stages, mix it into the cool stir-fry, taste, and add more if necessary.
Making the rolls:
Take a sheet of SPRING ROLL PASTRY and lay it diagonally in front of you (it should look like a diamond, rather than a square). Put a couple of spoons-worth of mix on it (Fig 1) and fold over the bottom corner (Fig 2). Don't worry about getting the 'right' amount of mix, because the first one you make will look like cack anyway. Roll it forward slightly (Fig 3), then tuck in one of the sides (Fig 4). Roll forward slightly again (Fig 5), then tuck in the other side (Fig 6) and roll forward (Fig 7). At this point, dab the inside of the remaining triangle of pastry lip with some FLOUR-WATER MIX. Roll forward to seal the spring roll. Add extra flour-water mix to any obvious potential leakage points.
Cooking:
Deep fry the spring rolls for about 5 minutes. Remove and allow to cool. Do the second deep-fry when you're ready. This is necessary to make them crispy and yum. You can also freeze them after the first fry and oven-bake them at a later date.
Serve with sweet chili sauce, Japanese mayo or a lime/lemongrass vinegar.
Pan-Asian Spring Rolls
This is my own recipe and isn't strictly Thai, Chinese, Cantonese or anything. It's a bit of a mix really - hence the "Pan-Asian". They taste almost as good as my diagrams are awesome.
Ingredients:
1 teaspoon of sunflower oil
1 clove of garlic, chopped finely
1 inch of ginger, chopped finely
1 large carrot, turned into matchstick slices
400g of beansprouts
1 pinch of salt
White pepper
Nam Pla Fish Sauce
Knor Chicken Powder
Shao Hsing Rice Wine
Frozen, pre-cooked shrimps (about 200g, but add more if necessary)
Frozen, pre-cooked char-sui pork (more the merrier), thinly sliced into matchsticks
8 spring onions, initially chopped into 1 inch lengths, then sliced into matchsticks (keep the floppy green leaves seperate from the whiter-looking stems).
Glass noodles (about a handful)
80-100g Coriander, roughly chopped (stems too)
Thai basil (small handful to taste)
Spring roll pastry (pack of 40)
Optional:
A couple of very finely sliced Kaffir lime leaves
Preparation:
Defrost the pork
Defrost the prawns
Soak the glass noodles as per the packet instructions. Make sure you dry them thoroughly.
Wash the beansprouts. Make sure you dry them thoroughly - this is essential.
Stir-fry mix:
Fry the GINGER in the SUNFLOWER OIL for 15 seconds, before quickly tossing the GARLIC in as well for a further 10 seconds. Don't allow them to burn. Throw in your matchsticked CARROT (and optional LIME LEAVES) and stir-fry for a minute or so - as long as it takes for the carrot to lose its rigidity. Now throw in your BEANSPROUTS and ensure that they're well mixed. Now you need to season the mix. Add a pinch of SALT, a couple of shakes of WHITE PEPPER, a couple of shakes of NAM PLA FISH SAUCE, half a teaspoon of CHICKEN POWDER and a cap-full of SHAO HSING RICE WINE.
As soon as the beansprouts start to lose their rigidity, chuck in your SHRIMPS, the CHAR SUI ROAST PORK, the matchsticked WHITE SPRING ONION stems and the GLASS NOODLES. Keep turning the mix over to ensure that it's well distributed. The ingredients should still have some bite to them. You don't want to completely cook everything, or it'll be naff to eat once the rolls are fried.
Chuck everything out of the wok and onto a plate or (preferably) a baking tray to cool for 20 minutes. When cool, throw in the sliced GREEN SPRING ONION leaves along with your CORIANDER leaves (and the stems). Add your THAI BASIL as well. I recommend you add it in stages, mix it into the cool stir-fry, taste, and add more if necessary.
Making the rolls:
Take a sheet of SPRING ROLL PASTRY and lay it diagonally in front of you (it should look like a diamond, rather than a square). Put a couple of spoons-worth of mix on it (Fig 1) and fold over the bottom corner (Fig 2). Don't worry about getting the 'right' amount of mix, because the first one you make will look like cack anyway. Roll it forward slightly (Fig 3), then tuck in one of the sides (Fig 4). Roll forward slightly again (Fig 5), then tuck in the other side (Fig 6) and roll forward (Fig 7). At this point, dab the inside of the remaining triangle of pastry lip with some FLOUR-WATER MIX. Roll forward to seal the spring roll. Add extra flour-water mix to any obvious potential leakage points.
Cooking:
Deep fry the spring rolls for about 5 minutes. Remove and allow to cool. Do the second deep-fry when you're ready. This is necessary to make them crispy and yum. You can also freeze them after the first fry and oven-bake them at a later date.
Serve with sweet chili sauce, Japanese mayo or a lime/lemongrass vinegar.
