Crispy mini spring rolls make excellent appetisers or party snacks. Their bite-sized nature makes them easy to serve and eat, making them a popular choice for gatherings and celebrations, Preparing mini spring rolls can be a fun activity to do with family or friends. Getting everyone involved in rolling the spring rolls can be a enjoyable and bonding experience.
Spring rolls were originally made to mark the Chinese Spring Festival, also known as the Lunar New Year. During this time, families would gather to celebrate the new season and enjoy an array of special foods, including spring rolls, which symbolized prosperity due to their resemblance to gold bars.
Crispy Mini Spring Rolls
In Chinese cuisine, spring rolls are savoury rolls with Chinese leaf and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in China, hence the name.
Ingredients
- 1 tbsp Oil
- Oil for frying
- 3 spring onions sliced
- 2 garlic cloves crushed
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp corn flour mixed with 1 tbsp whisked egg
- 1 large carrot peeled, finely shredded
- 1 ½ cups shredded Chinese leaf Napa Cabbage
- 1 cup Bean sprouts
- 220 g water chestnuts drained, roughly chopped
- 220 g tinned bamboo Shoots roughly chopped
- ¼ tsp Salt
- ¼ tsp white pepper
- 20 spring roll wrappers 21.5cm square, thawed
- 1 Egg
- Your favourite sweet chilli sauce to serve
Instructions
- Heat a wok over high heat until hot. Add 1 tbsp oil.
- Add spring onion, garlic, carrot, and Chinese leaf. Stir-fry for 2 to 3 minutes until soft.
- Add water chestnuts, bamboo shoots, bean sprouts, soy sauce, pinch of salt and pepper, stir fry for a further minute, turn off heat and add sesame oil. Transfer to a bowl and allow to cool.
- Place wrapper on a board with a corner pointing towards you, brush edges with corn flour and egg mixture.
- Spoon a good tablespoon of vegetable mixture into corner of wrapper.
- Fold tip of corner over the filling creating an 8cm sausage shape, turn in other two corners to enclose filling and continue to roll. Repeat with remaining wrappers.
- Pour enough oil into a wok so once spring rolls are added they can float, heat to 160c and cook the spring rolls in batches of 4, for 3 to 4 minutes or until golden brown.
- Remove to a wire rack or a plate lined with kitchen paper. Once all of the spring rolls are cooked, serve hot with sweet chilli sauce.
Video
Nutrition
Calories: 404kcal | Carbohydrates: 71g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 966mg | Potassium: 283mg | Fiber: 5g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 5mg
