Vegetable Spring Rolls

I can't believe I've waited this long to try making spring rolls. It's so easy! :)
I had a little bbq last weekend but wanted to avoid the typical snacks such as crisps , breads and dips. At the same time I was craving an attempt at making an Asian dish I'd never made before. Not really a bbq type food but who doesn't love spring rolls?! There's no rules eh?! ;)


I live just a few minutes walk from an asian grocery store so why I don't cook asian cuisine more often, I don't know!
For the bbq I also made fresh vietnamese spring rolls. Unfortunately I forgot to take photos so I'll have to make them again soon to show you.
The chinese spring rolls were very popular. One friend even told me they tasted professional and so much better than ones from chinese take-away restaurants! Music to my ears!!


Here is what you'll need:

½ onion (sliced very thin)
½ cup sauerkraut
1 carrot (peeled strips)
3 cups fresh bean sprouts
½ tbsp crushed ginger (or ½ tsp ginger powder)
2 cloves crushed garlic (or ½ tsp garlic powder)
3 tbsp soy sauce
½ tsp sugar
½ tsp celery salt
2 tbsp sesame oil
Small size spring roll wrappers
1 tbsp flower + 2 tbsp water mixed for a sealing paste

Instrictions:
FILLING
- Heat sesame oil in a wok. Fry onions for just under a minute. The wok will be quite hot so onions will start cooking quite fast. Throw in garlic and ginger (if using powdered add later), sauerkraut. Cook for another minute or so then add carrot and bean sprouts. (Add more sesame oil if necessary at this point)
- Pour in the soy sauce and stir. Add celery salt and sugar. (at this point you will also add powdered ginger and garlic)
- Cook all ingredients through until at the softness of your preference (some people prefer softer inside the roll, and some prefer a bit crunchy. Who says there’s a right or wrong eh?)
- Once cooked through transfer filling to a bowl and allow to cool down
- Wipe the wok clean as you will use it to cook the spring rolls (that’s if you don’t have a dep fryer)

ROLLING
- You will need a flat dry surface to roll your spring rolls
- Place a sheet on the dry surface with a corner towards you (so looking down the sheet is a diamond). Place a tbsp amount of the filling at the corner of the sheet towards you. Wrap the corner of the sheet overtop of the filling and start rolling it quite tight. Once you’ve rolled about halfway pull in both side corners and continue rolling. Seal the closing corner with your paste
- Continue rolling until you’ve used up all your filling. As you’re rolling Make sure to keep your pile of spring roll pastry sheets covered with a slightly damp cloth to stop them from drying out
COOKING
- As I don’t have a deep fryer I used my wok. Heat about 1 inch deep of vegetable oil in the wok. Make sure it gets very hot so that the rolls fry immediately as it hits the pan
- You’ll probably be able to cook about 8 rolls at a time as you don’t want them overcrowding in the wok.
- Keep a close eye on them, they will only need frying for about a minute or two on each side. Since they are on direct contact with the wok they can burn quickly so make sure to turn them at the right time and remove as soon as they are done.
- As you remove them from the wok place them on a paper towelled plate

These really did turn out wonderful! So crispy and tasty. Quite proud of myself really :))

Serve with a sweet chilli sauce for dipping