SPRING ROLLS

I really like spring rolls. However, they can be a bit too oily, and it doesn't agree with my stomach. I saw a recipe in one of those supermarket food magazines where they cooked the spring rolls in an airfryer, and decided to try a very traditional recipe to see if it worked. This particular recipe is made to celebrate Chinese New Year. It has been modified to make it easier. I have to admit that I really enjoyed the rolls. They get crunchy, light and delicious. I served them with an Asian style salad that we really enjoy and also with Hoisin-glazed chicken skewers. The combination was superb.

INGREDIENTS

Filling

5 Tbsp light soy sauce

2 tsp roasted sesame oil

3 1/2 Tbsp Shaoxing rice wine

1 1/2 tsp cornflour

450g centre-cut pork loin, trimmed and cut into very thin strips (I used pork mince instead)

6 dried Chinese mushrooms

1/2 tsp freshly ground black pepper

$ Tbsp oil

1 Tbsp finely chopped ginger

3 garlic cloves, finely chopped

130g Chinese (Wombok) cabbage, finely shredded 

150g (1 cup) finely shredded carrot

30g Chinese garlic chives, cut into 2cm lengths (I didn't have them!)

180g bean sprouts

1 egg yolk

2 Tbsp plain flour

20 square spring roll wrappers

oil to brush

Sweet & sour or plum sauce, to serve

Sweet and sour sauce (makes ~ 2/3 cup)

2 tsp cornflour/ cornstarch

2 tbsp water

½ cup apple cider vinegar

1/3 cup brown sugar (adjust to taste)

2 tbsp tomato ketchup

2 tsp soy sauce

METHOD:

To make the filling, combine 2 Tbsp of the soy sauce and half the sesame oil with 1 1/2 Tbsp of the rice wine and 1 tsp of the cornflour.

Add the pork and toss to coat. Marinate in the fridge for 20 minutes.

Meanwhile, soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps. 

To make the sweet and sour sauce, combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes). Reserve.

Combine the remaining soy sauce, sesame oil and cornflour with the black pepper.

Get all ingredients ready for cooking.

Heat a wok over high heat, add half the oil and heat until very hot. Add the pork mixture and stir-fry for 2 minutes, or until cooked. Remove and drain. 

Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the mushrooms, ginger and garlic for about 15 seconds.

Add the cabbage and carrot and toss lightly. Pour in the remaining rice wine, then stir-fry for 1 minute. Add the garlic chives and bean sprouts and stir-fry for 1 minute, or until the sprouts are limp. Add the pork mixture and soy sauce mixture and cook until thickened.

Transfer to a colander and drain for 5 minutes, tossingg occasionally to remove the excess liquid.

Combine the egg yolk, flour and 3 Tbsp water.

Place 2 Tbsp of the filling on the corner of a wrapper, leaving the corner itself free.

Fold over one corner and start rolling, but not too tightly. Fold in the other corners, spread some of the yolk mixture on the opposite corner and roll up and press to secure.

 

Repeat with the remaining wrappers.

Preheat the airfryer to 200C. Brush the spring rolls liberally with oil. Put in the airfryer for 10 minutes (do that in batches, you don't want to overcrowd them!). Turn them over and cook for a further 5 - 10 minutes or until lightly browned.

Remove and serve immediately. 

Makes 20 rolls.

They were delicious with the salad and the chicken. Will certainly make them again!