Everyone loves a spring roll. There is something so magical about the sound of that crunchy outside, and the smell of that beautiful filling. These spring rolls are deep-fried to golden perfection, stuffed with tender array of vegetables, and beautifully soft meat. They are a crowd pleaser among family and friends, and suitable for almost every palate!
- 2 large onions, diced finely
- 6 garlic cloves, crushed
- 3 carrots, peeled and grated
- 1 cup frozen peas
- 1 can of corn
- 1/2 wombok cabbage finely sliced.
- 100g vermicelli noodles.
- 500g mince meat, (chicken, beef or pork all work well)
- 1 cup of kecap manis
- 1/4 cup sweet chilli sauce
- 1 tablespoon of Vegeta
- salt and pepper for taste
- 2 packets of spring roll pastry (found at your local supermarket in the freezer section)
- 1 tablespoon corn flour (for sealing the spring rolls)
- 2 tablespoons water (for sealing the spring rolls)
- oil for frying (I use rice bran oil, but vegetable or canola works well too)
- In a large bowl, add in vermicelli noodle. Submerge in boiling water and leave for 5 minutes. Strain and set aside.
- In your RACO Minerale 32cm Open Stir-fry with Helper Handle, over high heat, add in oil, garlic, onion and mince. You want to cook that until it has cooked through, ensuring you are breaking it up as it is cooking. You don't want any large chunks of meat in your mixture.
- Add in carrots and cabbage to the meat mixture and cook that until it has wilted and has softened. If you find that your mixture has generated to much water, leave it on high and let all that water evaporate
- Once all that liquid has absorbed, add in the kecap manis, and sweet chili sauce to the mixture. To that, you then want to add in your vermicelli noodles, your corn and the peas. Give that a good mix and turn the heat off.
- You want to let that cool down before you assemble the spring rolls. Having the mixture to hot will make the spring roll pastry tear and break apart.
- In a small bowl, mix together 1 tablespoon of corn flour and 2 tablespoons of water. This is going to be our glue to hold the spring rolls in place.
- To start assembling the spring rolls, lay your first spring roll down, so its in the shape of a diamond. Add in a spoonful of the mixture in the bottom corner of the pastry.
- You then want to fold that bottom corner upwards about 4cm.
- Fold the right-side inwards. And then fold the left side inwards.
- Holding firmly, you need to roll to the top, leave about 3cm hanging out.
- With your glue mixture, glue the overhang of the pastry and continue rolling.
- On a high heat, fill up a small/medium pot with a neutral oil (I prefer rice bran). You want the oil to be filled 5cm deep. Then turn down the heat to a medium after a few minutes. My pot of choice is the RACO Minerale 18cm/1.7L Covered Saucepan.
- Add in spring rolls and fry till golden brown. You want a nice even colour on the spring rolls. I suggest only putting no more than 5 in at one time.
- Strain on paper towel and serve.
I love eating these spring rolls, wrapped in some fresh crisp iceberg lettuce! There is something so refreshing about the oily crunchy meaty goodness, and the freshness of the lettuce!
Serve with sweet chilli sauce.
You can make these in bulk and freeze them! They are so handy to have in the freezer for when you cannot be bothered cooking! You can also bake them or put them straight into the air fryer for a healthier alternative!