Crispy Spring Rolls

Ingredients

• 450 grams chicken mince (note 1)
• 125 grams cabbage (julienned)
• 150 g grams carrot (julienned)
• 30 grams ginger (finely chopped or grated)
• 10 grams garlic (finely chopped or minced)
• 6 each shiitake mushrooms (rehydrated and finely sliced. Alternatively, 8 to 10 fresh mushrooms. note 2)
• 25 grams scallions (finely chopped)
• 28 grams cooking oil
• 3 grams MSG (optional)
• 30 grams soy sauce
• 4 grams corn starch (plus extra for sealing the spring rolls)
• 28 grams sesame oil
• 12 each spring roll wrappers (note 3)
• 15 grams fish sauce (or soy sauce)
• 25 grams sugar (regular granulated white sugar or palm sugar)
• 30 grams lime juice (roughly the juice from one fresh lime)
• 30 grams water
• 4 grams garlic (crushed or chopped)
• 2 each birds eye chilies (finely sliced)

Instructions

1. 1

   --- Prepare vegetables ---

2. 2

   Soak the Shiitake mushrooms in boiling water for about 10 minutes to soften.

3. 3

   Slice the carrot and cabbage into thin strips roughly 1.5 inches or 4 cm long.

4. 4

   Once the mushrooms are soft, drain and slice them up thinly.

5. 5

   Place the cabbage, carrot, and mushrooms into a bowl, and set aside until needed.

6. 6

   Wash and chop the scallions finely and keep them separately to the side for now. We add this later once the veggies are cooked to preserve the freshness and color.

7. 7

   Mince, finely chop or grate the peeled garlic and ginger. Place to the side until needed.

8. 8

   --- Make the filling ---

9. 9

   Heat a wok or frying pan on medium-high heat with a touch of cooking oil. Once the oil is hot, add the chicken mince and fry until golden brown before adding the ginger and garlic. Cook for a minute longer, taking care not to burn the ginger and garlic.

10. 10

    Add the finely sliced carrots, cabbage, and mushrooms. Stir-fry for a few minutes until the veggies start to soften.

11. 11

    Mix the soy sauce with cornstarch to make a slurry. Add it to the wok or pan and cook it for another minute until the sauce has thickened and taken up by the other ingredients.

12. 12

    Finally, add the chopped scallions and sesame oil. Give it one more stir to combine, then set aside to cool down.

13. 13

    --- Roll spring rolls ---

14. 14

    Defrost the spring roll pastry then keep it wrapped in a damp cloth while you roll the spring rolls. Place a sheet on the worktop with a point pointing towards you. Place three to four heaped tablespoons of filling onto the pastry sheet about one-third from the bottom.

15. 15

    Fold the pointy bit closest to you over the filling while keeping the pastry tight by pulling it towards yourself. Fold the sides over to the middle keeping the roll taught.

16. 16

    Mix cornstarch with water to make a slurry. This is the "glue" that will keep the spring rolls from opening up. Brush or rub the slurry onto the unrolled pastry lip. Finish rolling up the spring roll to the end making sure it's sealed tight.

17. 17

    Keep the spring rolls on a parchment lined tray while you make the rest.

18. 18

    --- Cooking ---

19. 19

    Heat a fryer or pot of frying oil to 180°C or 356°F. Fry the spring rolls for 3-4 minutes moving them around until golden and crispy.

20. 20

    Drain on a wire rack or kitchen paper.

21. 21

    --- Making dipping sauce ---

22. 22

    Dissolve regular or palm sugar in lukewarm water, then add the juice of a lime and fish sauce.

23. 23

    Thinly slice or chop as many hot red chilies as you feel comfortable with. I like medium spicy, so 1 bird's eye chili is plenty.

24. 24

    Grate or finely chop in a garlic clove.

25. 25

    Mix and use straight away, or keep in the fridge for later use. This sauce will last for a week in the fridge or many months in the freezer.