Spring Roll Fakeaway


I discovered how to make vegetable spring rolls when I attended the Orchards Cookery School in Worcestershire, and they are great! While frying anything isn’t all that healthy, don’t let that put you off making this dish. It’s certainly healthier than most takeaway versions that you’ve had, and most definately cheaper and it’s good fun to make this with your friends. I made this the other week, normally when I make this my other half opts for something different such as Duck and Ruby Sauce, (to be blogged about later) but this time I added pheasant into his spring rolls, which worked as a good meat option. The sauce is something not to be messed with, it’s certainly a great combination and addition to this dish, so don’t forget it.

Filling
1 Red onion, finely chopped
2 garlic cloves, crushed
15g fresh ginger, finely sliced
2 carrots, peeled and cut into juliennes
4 mushrooms, finely sliced
1/2 green pepper, deseeded and finely chopped
1/2 yellow pepper, deseeded and finely chopped
8 sheets of spring roll pastry / filo could be used.
2 eggs, beaten
7.5 vegetable oil
* Meat option if required Duck or Pheasant.

Sauce
2 tsp white wine vinegar
2 tbsp soy sauce
2 tsp sugar
2 tbsp olive oil
1 tsp sesame seeds
1 fresh chilli, finely chopped
1 tsp fresh ginger, grated

Recipe

Make the sauce in advance, place the vinegar, soy sauce, sugar in a jar with a lid, shake to disolve the sugar Add the rest of the ingredients and leave for an 1hour so that the falvours can infuse.

*To make a meaty roll I would recommend using pheasant or duck. Cook the bird in advance and take off the bone. (You can then add this in with your vegetable filling before you roll up your rolls.)

Warm 1.5tbsp vegetable oil in a frying pan, add the onion, garlic, ginger and cook until soft

Add the carrots, mushrooms and green and yellow peppers and cook for about 7mins until al dente. Season to taste

Take a square sheet of pastry and place on a chopping board in a diamond shape, glaze with egg and place 1/8 of the filling, in the shape of a sausage about 2/3 down from the middle. Turn up the bottom corner towards the filling, turn in the left and right corners and roll the parcel away from you to create a spring roll.

Warm the remaining oil in a frying pan and fry the parcels over a medium heat for about 2mins, until the parcels are golden brown.

Serve with salad and drizzle the sauce, for presentation cut the rolls in half at a jaunty angle, if you wish!

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