Spring rolls
A recipe from the Good Food collection.
Ingredients
50 g cellophane noodles
1 tablespoon oil
2 large cloves garlic, crushed
6 spring onions, finely chopped
3 teaspoons finely chopped fresh ginger
400 g chicken mince
1 tablespoon finely chopped fresh coriander root
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon finely chopped fresh Vietnamese mint
1 carrot (125 g), grated
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
3 tablespoons soy sauce
40 small spring roll wrappers
oil, extra, for deep-frying
sweet chilli sauce, to serve
Method
Step 1
Soak the noodles in boiling water for 3–4 minutes. Drain and cut into 4 cm lengths.
Step 2
Heat the oil in a large saucepan. Cook the garlic, spring onion and ginger over medium heat for 1–2 minutes, or until soft. Add the mince and cook, breaking up any lumps, for 3–4 minutes, or until just cooked. Stir in the noodles, coriander root and leaves, mint and carrot and cook for 1 minute. Add the fish, sweet chilli and soy sauces and cook for 2 minutes, or until the mixture is dry. Cool.
Step 3
Place 1 tablespoon of the mixture in the centre of a wrapper. Brush the edge with water and roll up, tucking in the ends as you go. Cover with a clean tea towel.
Step 4
Fill a deep heavy-based saucepan one third full of oil. Heat to 190°C (375°F), or until a cube of bread browns in 10 seconds. Cook the spring rolls in batches for 30–60 seconds, or until golden brown. Drain. Serve with sweet chilli sauce.
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