Spring Rolls Recipe

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group

Ingredients

 Spring roll skins12 (1 Packet)
 Parma ham/Lean english smoked bacon6 Ounce (175 Grams)
 Mange-tout4 Ounce, trimmed (110 Grams)
 Pepper4 Ounce (110 Grams, 1 Of Either Red / Green,)
 Water chestnuts4 Ounce (110 Grams, Fresh / Tinned, Drained)
 Oil1 Tablespoon (Preferably Ground Nut)
 Fresh bean sprouts4 Ounce (110 Grams)
 Spring onions4 , finely shredded
 Salt1 Teaspoon
 Sugar1 Teaspoon
 Light soy sauce1 Teaspoon
 Dark soy sauce1 Teaspoon
 Sesame oil1 Teaspoon
 Dry sherry/Rice wine1 1⁄2 Tablespoon
 Oil2 Pint (For Deep Frying)
 Plain flour3 Tablespoon, blended with 1 1/2 tablespoons water
 Water1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2256 Calories from Fat 1360

% Daily Value*

Total Fat 149 g229.6%

Saturated Fat 27.7 g138.3%

Trans Fat 0 g

Cholesterol 159.4 mg

Sodium 7963.4 mg331.8%

Total Carbohydrates 142 g47.4%

Dietary Fiber 12.2 g48.6%

Sugars 16 g

Protein 79 g158.5%

Vitamin A 40.9% Vitamin C 153.9%

Calcium 16.7% Iron 48.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Finely shred the ham or bacon.
2 Using a sharp knife or cleaver, shred mange-tout and pepper into very thin slices.
3 If you are using fresh waterchestnuts, peel them and then thinly slice them.
4 If using tinned waterchestnuts, rinse them well in cold water.
5 Drain well and slice them finely.

MAKING
6 Heat a wok or large frying-pan.
7 Add in the oil and heat.
8 Add in the ham or bacon along with all the vegetables and stir-fry for 1 minute.
9 Add in the salt, sugar, soy sauces, sesame oil and sherry or rice wine.
10 Stir-fry this mixture for about 3 minutes.
11 Transfer into a colander to drain.
12 Allow to cool.
13 In a small bowl, mix the flour paste seal.
14 On each spring roll skin, put about 3 tablespoons of the cooled filling
15 Fold in each side and then roll it up tightly.
16 Brush a small amount of flour paste to seal the open end.
17 Press the edge onto the roll.
18 You should have a roll about 4inches (10cm) long.
19 In a deep-fat fryer or large wok, heat 2 pints (1-1.1 ltr) oil until it is hot and almost smoking.
20 Deep-fry the spring rolls until they are golden brown.
21 Drain well on kitchen paper.

SERVING
22 Serve at once with your choice of dipping sauces.
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