Excitement abounds when these tasty morsels appear on the dinner menu!
They do require a bit of effort and preparations can be made in the morning or the night before. The essence of my cookbook is learning how to be organised and preparing meals in advance. When I commit to dedicating my time to the kitchen, I find it pointless to prepare one meal only. Life has become super busy for all of us and it pays to think ahead. This way, we continue to eat well even when we are busy and tired. When I am in the kitchen preparing a meal, I generally aim to use all my stove top burners. For example, I steam pumpkin for use in rice pies or quiches, I sauté leeks or onions and freeze them; or in the case of this recipe, I will prepare the spring roll mixture the night before and cool in the fridge overnight. I will also prepare the ingredients for fried rice in advance and cool overnight. With a bit of preparation, this meal only takes 5 minutes to throw together when needed.
1 tablespoon oil
2 teaspoons freshly grated ginger
500 pork mince
½ Chinese cabbage, finely shredded
1 small red capsicum, finely diced
6 shallots, finely sliced
2 small carrots, grated
2 tablespoons soy sauce
2 tablespoons dry sherry (optional)
Spring Roll Wrappers
Beaten egg white for glazing
Heat oil in large saucepan. Add ginger and pork mince. Cook until mince is browned through. Add all other ingredients. Cook over gentle heat until all liquid is evaporated.
Cool mixture completely.
Place 2 tablespoons of mixture on bottom corner of pastry sheet. Fold pastry over filling and roll up, folding sides in as you go. Secure the end with beaten egg. Repeat with remaining filling and pastry.
Fry in batches in hot oil until golden brown. Drain on absorbent paper.
Serve with your choice of dipping sauce.
Alternatively, spray rolls with cooking oil and bake in a moderately hot oven until golden.
Thai Style Spring Rolls
500 g chicken mince
2 teaspoon grated ginger
2 cloves garlic, crushed
2 cups shredded cabbage
1 cup shredded carrot
¼ cup satay sauce
Follow above recipe method.
Serve with fried rice (click here).
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.