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.
- 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 Mix everything in a bowl, (except the wrappers and flour), till very well combined.
2 Using my photo’s as a guide do not overfill.
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 Take one wrapper and set it down in front of you, showing a diamond rather than a square.
5 Add a small amount of mix closest to you, then roll into the centre
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?