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*Note: The preparation seems like a long time but mainly involves cutting up the vegetables!
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You can cut this time if you are using a food processor or mandolin.
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*Note: Dried shiitake mushrooms are not used in the same quantities as regular mushrooms.
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They are used to impart flavour and only a few are needed.
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They must be soaked in water for an hour or so beforehand until plumped up.
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*A a vegetarian version can be made, replacing the minced pork with the same amount of cooked vermicelli noodles.
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1.
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If using frozen spring roll sheets, take them out of the freezer now.
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Then wash and finely shred the beans, carrot and bamboo shoots.
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Shred by using a mandolin or just cut crosswise on the diagonal.
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All the vegetables should be like matchsticks.
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This is time-consuming but necessary as the finer the cut, the more water will evaporate.
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The final mixture needs to be as dry as possible after being fried so the spring roll wont get soggy.
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2.
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Mince the dried mushrooms and garlic.
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Marinate the pork with the sesame oil and sugar.
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3.
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Fry the garlic off first in a tiny bit of vegetable oil.
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Then add the pork.
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Fry on a medium heat until most of the water in the meat has evaporated and it is looking fairly dry and loose in texture.
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Remove from the pan and set aside in a dish.
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4.
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Wipe the pan clean then add the vegetables and fry until they are cooked and crunchy (5 minutes at most), not wilted and soggy.
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Again, we are frying off the moisture in the vegetables so a higher heat is needed, not a low flame.
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5.
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Taste your vegetables for the right amount of crunchiness, then add your meat back into the pan.
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Add the soya sauce and fry for 1-2 minutes more, mixing well.
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6.
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If the mixture looks very wet, place a sieve or fine colander over a big bowl and drain your mixture through the sieve.
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Leave the filling for 20 minutes to an hour to cool down and get as dry as possible.
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7.
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Prepare your spring roll wrapping station.
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You will need a clean table top or flat board, and a small bowl of egg wash (1 egg whisked well with a fork).
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Make sure your hands are clean!
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Carefully separate your wrappers and have one platter ready for the wrapped rolls.
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Wrapping the rolls:
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Wrappers come in many forms, rice paper, round, square, made with flour, etc.
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I usually go for the generic square, flour ones.
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1.
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Using one wrapper, place it in front of you with one point facing your belly so that it looks like a diamond / kite shape.
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Work from one corner.
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2.
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Fill the wrapper with 1 spoonful of filling and roll to the opposite end, tucking in the corners on either side like an envelope.
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3.
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Use one finger dipped in egg wash to baste on the opposite end and roll the wrapper up tight.
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And thats it!
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Takes a few to get into the rhythm and get them looking right, but youll soon be getting through a dozen without any problems.
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4.
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If cooking straight away, heat a wide flat pan and pour in enough oil to coat the bottom of the pan well but not so that the rolls are swimming in oil.
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Heat on a high heat, then turn the heat down.
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To know if the oil is hot enough, put in a tiny square of wrapper in.
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It should sizzle and brown quickly.
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5.
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Put the rolls in but not too tightly so that you can turn them easily.
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Fry them for a few minutes on each side until they are golden brown.
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Lift them out and drain on paper towels.
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Serve with worcestershire or Thai sweet chili sauce or Chinese fruit vinegar (much sweeter than normal vinegar).
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6.
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If not cooking straight away, put the uncooked rolls in a box and keep them for up to a couple of months in the freezer.
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This makes great party food or starters for a nice meal with friends.
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Happy Wrapping!
