SPRING ROLLS
- 2 cups fresh Chinese egg noodles
- 2 Tbsp chili sauce (Sriracha ideally)
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp salt
- 3 Tbsp oyster sauce
- 3 Tbsp ketchup
- 2 Tbsp vegetable oil
- 2 eggs
- 1 tsp minced garlic
- 1 cup mung bean sprouts, rinsed
- 1/2 cup shredded cabbage
- 1/4 lb shrimp, peeled and deveined (optional)
- 1/4 lb boneless chicken breast, cut into 1/2-inch cubes
- 2 Tbsp shao hsing wine
- 1/4 tsp white pepper
- 2 shallots, finely chopped
1.) Boil your noodles for about 30 seconds, drain and rinse will cold water.
2.) In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.
3.) In a large wok (at least 12 inches in diameter) preheated over high heat, add the oil.
4.) Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp and chicken.
5.) Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to also cook the chicken and shrimp.
6.) Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok).
7.) To finish, add shao hsing wine and white pepper, stir to combine, and remove from heat. Garnish with scallions and fried shallots.
Spring Roll Wraps
- 1 cup of flour
- 1/4 teaspoon of salt
- 3/4 cup of water
2.) Take out of fridge and grab the mixture and pull it up and back down (as pictured above) to loosen it up.
3.) Next spray a non-stick pan with cooking spray and heat on a medium-low heat. After one or two minutes turn the heat down to low.
4.) Grab the whole mixture in your hand, and make a circle starting from the centre of the pan. Be as quick as you can whilst doing this, as the mixture heats very quickly and will instantly peel off the pan!
5.) Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used.
SPRING ROLLS FILLING
- 2 cloves of garlic- 1 carrot, finely diced
- 1 spring onion, finely chopped
- 1 red chilli, chopped
- 2 shallots, finely chopped
- 1/4 cabbage, finely chopped
- beansprouts
1.) Prepare all of your ingredients that will be the filling for your Spring Rolls.
2.) Add a small amount of vegetable oil to a frying pan, once heated, add the garlic.
3.) Put all ingredients into the pan and stir well.
4.) Place in the fridge when you're ready to finish your starter.
SPRING ROLLS
- 1/2 teaspoon cornflour
- 1 tablespoon water
1.) Now you've made your wraps, carefully place your filling inside and roll them up. Seal together with your mixture of water and cornflour.
2.) Add your sunflower oil into a deep pan and put on a high heat. Once the oil starts to bubble, place one by one your spring rolls into the pan. Ensure the spring rolls are completely covered.
3.) Leave to cook for around 10/15 minutes until browned.
4.) Remove from the oil and place onto some kitchen towel, soak up as much of the oil as you can to make them less greasy.
5.) Place on a plate ready to service with your main.
3.) Leave to cook for around 10/15 minutes until browned.
4.) Remove from the oil and place onto some kitchen towel, soak up as much of the oil as you can to make them less greasy.
5.) Place on a plate ready to service with your main.
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