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Davina Da Vegan
Dec 8th 2020, 3:10PM
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Aah, Spring Rolls. Where do I even begin. One of my most favourite foods from my childhood, and not even as a snack... Mummy would make them XXL size - almost as big as burritos! - and we’d have them for dinner with veggies and rice!

Here’s a recipe that takes me back to great memories of Mummy’s cooking. I brought these to a meeting and returned home with an empty container.

Makes 20 small spring rolls
1/2 small turnip
1/2 medium carrot
5 small dehydrated Shiitake mushrooms, soaked overnight
1 small onion
4 cloves garlic
1 spring onion
A few sprigs of Chinese celery (Daun Sup) or cilantro
Cooking oil
2 tbsp soy sauce
1 tbsp Mirin
1 1/2 tsp brown rice vinegar
Salt and pepper to taste
5”x5” Frozen Pre-made Spring Roll Wrappers
Some water in a saucer for wrapping

Allow frozen spring roll wrappers to thaw for at least 30 minutes.
Peel and shred turnip and carrot. Finely dice mushrooms, onions, garlic, spring onion and Chinese celery / cilantro.
Heat up 2 tsp cooking oil in a pan. Fry onion and garlic for a few minutes until they brown at the edges. Add turnip, carrot and mushroom, soy sauce, mirin and vinegar. Stir fry for 1-2 minutes until the mixture softens. Turn off heat, stir in spring onion and celery, add salt and pepper to taste.
Set aside to cool.
In a clean pan, heat up a layer of oil about half a centimeter thick. The oil needs to be very hot, so set aside whatever time is needed based on the type of stove you have.
Lay out a spring roll wrapper diagonally in front of you. Place about 1 tbsp of mixture about 1/3 down the wrapper, fold right and left corners in, and roll up your spring roll upwards, sealing it with some water on your finger. (You can find the wrapping method on YouTube or looking up ‘5-Colour Spring Rolls’ at davinadavegan.com.)
Place spring rolls carefully into hot oil and cook on all sides until golden brown. This could take 3-5 minutes each roll.
Remove cooked spring rolls from pan onto a plate lined with a serviette or disposable kitchen towel to soak up excess oil.
Serve immediately with sauce of choice.
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