RECIPE :: Chinese spring rolls
(Makes 8 rolls)
You can make this the traditional way using filo pastry or if like me you are gluten intolerant then use the but with gram flour instead.
Ingredients
1 large carrot,
1 green pepper,
4 spring onions,
1 red onion,
1 chilli (finely chopped),
½ inch of ginger (minced),
1tbsp of mirin,
2tsp of brown rice vinegar,
1tsp of salt,
150g of bean sprouts,
8 10cm x 10cm sheets of filo pastry or small pancakes and
1tbsp of olive oil.
Method
| 1) |
Slice the carrots, pepper, spring onion, red onion into match stick thick strips. |
| 2) |
Mix the chilli, ginger, mirin, 1tsp of the vinegar and the salt together until emulsified to make the marinade. |
| 3) |
Combine the vegetables, marinade and bean sprouts together and let sit for 30 minutes. |
| 4) |
Fold one of the filo sheets in half then place an eighth of the mixture onto the top of the pastry and roll down the 10cm long pastry length to create a tight roll. Repeat seven times and place onto a baking tray. |
| 5) |
Combine the rest of the vinegar with the olive oil. Use this oil to coat the rolls. Pre-heat the oven to gas mark 4 / 180C / 350F. Bake for 20 – 30 minutes or until they are crisp and golden. |
Variations
This recipe begs for experimenting with. Every part of it can be changed and given a new theme to make it into whatever you want, even into a desert.
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