I love introducing different recipes that can be interchanged for a meat or veggie option. This time, I love to talk about Spring Roll - More crispy and light. You can fill the spring roll wraps with anything you’d like. I filled them with sliced carrots, minced chicken, pork or shrimp. And don’t forget to add herbs - I use different Thai basil spices in the filling. This wonderful dish can be prepared in advance and stored in the freezer for a weekend snack!
Photographs: Winnie Tango / iStock
Text: Winnie Tango
One Bite Snack Spring Rolls
Preparation & Cooking time: 20 min
150g minced chicken or vegan meat
¾ cup thinly sliced carrot
1 bunch of Thai basil - it gives a wonderful flavour, so it's optional how much you use
1tsp minced garlic
½ tbsp fish sauce
½ tbsp oyster sauce
1 tsp sugar
1 tbsp cornstarch mixed with 2 tbsp water for wrapping
1 litre of oil for frying
#1 Heat up the pan with 1tbsp oil, add minced garlic and stir for 1 minute and then add the
minced chicken until done.
#2 Add the sliced carrots after 1 minute. Take it off the heat and add the Thai basil and mix
it all together.
#3 Add fish sauce, sugar and oyster sauce.
#4 Make sure the filling is cool before you roll it.
#5 Lay out the spring roll wrapper, brush the cornstarch mix around the edges to moisten.
Add about 1 to 2 tbsp of filling in a long rectangle shape, folding in from the sides and
roll the wrapper tightly.
#6 Heat up the oil (enough to cover 3 inches deep) and fry the rolls until golden brown,
around 3 minutes.
TIP #1: Do not add the hot filling to the roll wrapper. It’s too thin and will become soggy very fast.
TIP #2: Make sure the oil is hot enough when frying. Warm oil will only make your spring roll soggy and oily.
TIP #3: You can find vegan meat in most supermarkets.