This time of year is all about entertaining and these delicious Vietnamese spring rolls will be the star of the show. The thought of making homemade spring rolls made me quite apprehensive, but once you get into the swing of things, it’s super easy!
Ain’t nobody got time for making your own phyllo pastry, that’s why I always choose to use Mediterranean Delicacies Phyllo Pastry, the quality is spectacular. I hope this recipe makes you cook with phyllo pastry a bit more 🙂
I made the filling the night before so that it had time to drain and cool-down. There are so many ways you can cook these: Shallow fry, deep fry or bake. I chose to shallow fry as it was easier.
For the spring rolls:
300g baby carrots, julienned
100g mung bean sprouts
300g red cabbage, chopped
98g spring onions, julienned (keep 2 whole)
1 garlic cloves, crushed
5cm thumb of ginger, julienned
1 red chili, chopped
5g mint, chopped
1 tsp sesame oil
1 tsp toasted sesame seeds
1 tsp palm sugar
2 tbsp neutral flavoured coconut oil
2 tbsp good quality light soy sauce
250g Mediterranean Delicacies Phyllo Pastry, thawed and kept moist
1 tsp cornstarch
2 tbsp water
Cooking oil or coconut oil for frying
For the dipping sauce:
1 tbsp rice wine vinegar
The juice of 2 limes
3 tbsp brown sugar
2/3 cup water
4 tbsp fish sauce
2cm thumb of ginger, chopped
1 small garlic clove, chopped
2-3 red chilies, chopped
1 tsp toasted sesame seeds
2 spring onions, chopped
1 tbsp good quality light soy sauce
Makes about 12 spring rolls (depending how generous you are)
Preparation 30 minutes + thaw and chill overnight
Cooking time 30 minutes
Take the frozen pastry and place in the fridge until thawed (overnight is best).
Place a wok over high heat and chop all your veggies. Add the coconut and sesame oil to the wok, once hot add the ginger, garlic, chili, spring onions and sugar – fry for 2 minutes. Then add the rest of the veggies, season with sea salt and black pepper and fry for 5 minutes. Add the soya sauce and sesame seeds, toss for another 2 minutes. Place over a sieve and let the sauce drain, then place in the fridge to cool overnight.
To make the sauce:
Combine all ingredients in a bowl and stir to dissolve the sugar. Taste and adjust amounts, to get your desired balance of hot, sour, salty and sweet. I like mine sweet and tangy with a bit of heat that lingers briefly on the lips
To make the spring rolls:
Take the thawed pastry and cooked veggies out at least 2 hours before, they have to be room temperature. Cut the pastry into neat squares. Mix the cornstarch and water to form a paste (this will be used to glue the rolls shut, I used a paint brush but you can use your fingers). Go to my Instagram account to see the how-to video.
- Lay the pastry on a clean, dry surface make sure it looks like a diamond. I used 3 sheets per spring roll.
- Spoon just a heaped tablespoon of filling near the bottom corner.
- Lift the bottom corner up and begin rolling until you reach just about halfway up.
- Fold over the left side, and then the right side towards the centre, make sure you tightly fold the corners.
- Continue folding up with a tuck-roll-tuck-roll motion. Once you’ve reached the top corner, dip your fingers or the brush in the cornstarch glue and brush all over the final top corner. Place seam side down.
To fry the spring rolls:
Step 6 (the last one):
- Fill a wok or saucepan with 5cm of coconut or cooking oil. You will know the oil; is hot when bubbles start to form around a wooden chopstick.
- Gently place 3-4 rolls at a time and fry for 30 seconds on each side, until golden brown.
- Place on a paper towel to absorb any excess oil.
- Serve immediately with dipping sauce.
Have a brilliant new year everyone.