Saturday, January 31, 2015

Chinese Spring Rolls

The other night, I tried something I've been wanting to learn to make myself for a long time: Chinese Spring Rolls.

Spring rolls are great, there a good snack, appetizer or side. They're pretty versatile as to what you can fill them with. For this recipe I opted for ground turkey (a little leaner than chicken or pork) with cabbage, carrots, bean sprouts and ginger (don't skip on the ginger!).

I made about 40 of these tasty treats, but it would be very easy to half the recipe, which is a bit time consuming. Though I must say, totally worth it!

Chinese Spring Rolls (yield approx. 40 spring rolls)

  • 1 lb minced turkey
  • 2 tbs soy sauce
  • 2 tbs white wine
  • fresh ground pepper (approx 1/2 tsp)
  • 2 tsp cornstarch
  • 1 cup bean sprouts
  • 2 carrots, julienne
  • 1/2 head of cabbage, shredded
  • green onions, sliced small
  • 4 cloves garlic, minced
  • 1" piece of fresh ginger, sliced small
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tbsp corn starch
  • 1/4 cup of water
  • 40 spring roll wrappers (could be labeled won-ton/egg roll wrappers)
  • extra vegetable oil for cooking

1) Take your minced turkey and set it aside in a bowl. mix together soy sauce, white wine, pepper and cornstarch and pour over turkey. Mix with meat and set aside in fridge to marinate.

2) Prepare cabbage, carrots, sprouts, green onions, garlic and ginger and set aside.

3) In large pan over high heat, add one tbsp of the vegetable oil. Take your marinated meat and cook until browned. Remove from pan with slotted spoon to strain out excess moisture and set aside in bowl. 

4) Rinse your pan and return to stove, lowering heat to medium high. Add remaining tbsp of vegetable oil and cook your vegetables until soft.

5) When the vegetables are ready, return meat to pan and mix well. Pour fish sauce over meat and cook until flavours are well combined. remove from stove and set aside until it's cool enough to work with.

6) While your meat cools, prepare your work surface, I used a clean wood cutting board as my wrapping table. Mix together cornstarch and water to form your slurry mixture to secure your wraps. When your meat is cool enough to touch, take one of your wraps and place with one of the points facing you. Take a heaping teaspoon/teaspoon and a half of your filling and place slightly up from the bottom point. 

7) Fold the bottom point up over the meat, and then fold the sides in to create an envelope. Make sure the filling is secure, then roll up to the top point. Moisten down the fold with your slurry mixture... now do this 39 more times ;)

8) When you're done making your spring rolls, preheat your oven to 350 degrees, then fill your pan back up with oil over medium-high heat. when the oil starts to bubble, place 4 of your spring rolls in the pan and cook until the outside begins to cook slightly, (begins to bake but not quite golden). Make sure to rotate so that all sides are cooked. 

9) Once your spring rolls are pan fried, place them close together on a baking sheet and pop them in the oven (you'll probably need to do two rounds). Cook for approximately 6 minutes, rotating half way through, until the wrappings are golden brown. Remove from the oven and let cool.

You're ready to eat! Grab your favourite dipping sauce and enjoy your tasty Spring Rolls! Serve as a side or an appetizer. The good news is they freeze really well, so you can reheat them in the oven at a later date and enjoy again and again (that's why it's nice to make 40)