Bec's Spring Rolls |

Bec’s Chicken and Prawn Spring roll

I chop everything by hand for this recipe.  I like to chop when I have the time, but you could just blitz everything in batches then mix.  Just don’t over-blitz, or you’ll find you have firm clumps in your spring rolls and that’s not so nice.

Bec's Spring Rolls |
Spring Rolls
  • 1 handful Vermicelli noodles Soak these for at least an hour in cold water then cut them into small lengths around 2 – 3 cm and drain very well
  • 1 handful green prawns peeled, deveined and chopped into very small bits
  • 1 full Maryland chicken fillet no skin and tendons removed and chopped into very small bits
  • 1 whole carrot grated
  • 1 cup of very finely shredded wombok or cabbage of some sort.
  • 1 Hand full of coriander chopped fine
  • 1 spring onion chopped fine
  • 1 onion chopped very fine
  • 1 – 2 tsp of grated palm sugar
  • pinch of pepper
  • Splash of Soy Sauce
  • 1 pack of spring roll wrappers you can get these at some supermarkets these days or from Asian food outlets
  • 1 heaped tsp rice flour tapioca or corn flour mixed with a little water to use as glue
  1. 1 Mix everything in a bowl, (except the wrappers and flour), till very well combined.
  2. 2 Using my photo’s as a guide do not overfill.
  3. 3 Get your oil hot. You can test with a piece of wrapper. When you drop the wrapper in the oil, it will fizz and bubble like crazy when ready. I used a deep frypan and did about 12 at a time. Easy
  4. 4 Take one wrapper and set it down in front of you, showing a diamond rather than a square.
  5. 5 Add a small amount of mix closest to you, then roll into the centre
  6. 6 Tuck in the sides and paint a little glue (flour/water mix) on the tip of the diamond and continue to roll.


Ta Da!  Easy hey?




Spring roll wrapping |

tight spring roll |

spring roll glue |

Closed spring roll | fried Spring Roll |


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