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A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.

Cooking

With Jules

Homemade Spring Roll

With a Hoisin Dipping Sauce, Cucumber and Bean Sprout Salad

Try these spring rolls as part of a special Lunar New Year Chinese-themed menu including stir-fried tofu or beef with black bean, egg fried rice and tenderstem broccoli

INGREDIENTS

For the spring rolls

  • 4 squares of filo pastry, 20cm x 20cm
  • 50g Cooked, drained noodles
  • 50g Shitake mushrooms, sliced and marinated in soy sauce and sweet chilli sauce
  • 1 clove garlic, finely minced 
  • 2cm piece of ginger finely minced
  • 50g each: carrots, red and yellow peppers, Chinese leaves and spring onion – thinly sliced 
  • 50g bean sprouts, washed and drained.
  • 1 tspn chopped coriander
  • 10g Vegetable oil
  • 10g Sesame oil
  • 20ml Rice wine
  • Sea salt and ground pepper to taste
  • 10g Cornflour mixed with a little water to make a past to ‘glue’ the spring rolls
  • Vegetable oil for deep frying

For the hoisin dipping sauce

  • 40g Hoisin sauce
  • 20g Rice wine
  • 20g sesame oil
  • 20g Light soy sauce
  • 20g Maple syrup
  • 1 Clove garlic, finely minced 
  • 2cm piece of ginger finely minced
  • Salt and pepper to taste

For the baby mixed leaf salad

  • 50g Bean sprouts, washed and drained 
  • ½ Cucumber, washed, peeled and cut into batons
  • 30g Spring onion, finely sliced
  • 1 Red chilli, deseeded and finely sliced
  • 40g Sesame oil*
  • 20g lime juice (around half a lime)*
  • 20g Mirin*                                                                
  • Sea salt and ground pepper to taste*
  • 10g Toasted mixed sesame seeds*

* Use for dressing

METHOD

Making the spring rolls

  • Heat the oils in a heavy-bottomed frying pan or wok over a high heat then add the shitake (including the marinade), garlic, ginger, carrots, peppers and spring onion; fry until they start to soften lightly then add the rice wine and reduce. Add the Chinese leaves, bean sprouts and coriander, season and leave to cool.
  • Lay the four pieces of filo pastry out, divide the vegetable mixture between the four pieces of pastry, make into a rectangle at the bottom of the pastry. Paint the cornflour mix on all the edges of the filo, only do one at a time as it drys very quickly. Fold each side in then roll the pastry over the vegetable mix resulting in a cylinder.
  • Pan-fry in vegetable oil until golden brown, transfer to a plate with kitchen paper on to drain. Keep warm until serving.

Making the dipping sauce

  • Mix all the ingredients together and divide between four small serving ramekins.

Making the baby leaf salad

  • Just before serving: In a bowl, mix together the dressing ingredients; once mixed toss in the bean sprouts, cucumber, spring onion and chilli.