Deep Fried Spring Rolls

Deep-fried spring rolls, miso-cod, salad, miso soup with deep fried tofu and spinach and rice

Making spring rolls takes time and energy. However we can add any veggies found in our fridge and can make a lot in one time to store in freezer.

It is a nice, rescue dish when we need something one more in our dinning table. It is also very popular party nibble as well as for bento.

Ingredients

• Spring roll pastry (8-10 sheets)
• Spring onions (2 pieces)
• Chicken breast or pork loin (100g)
• Garlic (1 clove)
• Ginger (grated, 1 teaspoon)
• Shiitake mushrooms (3-4 pieces)
• Bamboo shoot (100g) (I forgot to add!!)
• Rice vermicelli (20g)
• Iceberg lettuce (3-4 large leafs)
• Chinese chives (4-5 stems) 
• Vegetable oil to deep fry (200cc or 1cm depth in a frying pan)
• flour (1 tablespoon) dissolved into 1/2 cup of water to glue the pastry

<Seasoning> 

• Sesame oil (1 tablespoon)
• Oyster sauce (1 teaspoon)
• Soy sauce (1/2 tablespoon)
• Chinese chicken soup stock (1/2 tablespoon)
• Sugar (1/2 teaspoon)
• Cornflour (1 tablespoon)
• Cold water (200cc)

Bamboo Shoots that I forgot this time!!

Directions

1. Prepare boiling water in a pan and cook the rice vermicelli for 1 min. Drain the water through a net and set aside

2.  Slice spring onions and mushrooms thinly. Process the meat into mince (or instead, you can use minced meat). Chop garlic into small pieces. Cut the chive, vermicelli and lettuce into 3 cm length

3. Combine all seasoning ingredients in a bowl and mix well

4. Heat up a large frying pan over medium temperature and grease the surface with vegetable oil. Add garlic, meat and mushroom and stir well until the minced meat get separated. Then add vermicelli, lettuce and  chinese chive. Once the chive half done, add the seasoning and cook it for 1 min until the sauce gets thick. Once the stuffing done, set it aside in a plate to cool down

5. Prepare a sheet of spring roll pastry on a large cutting board and glue that 1 tablespoon of flour is dissolved in 1/2 cup of water.  Place 2 tablespoonfuls of stuffing on the corner edge of spring roll sheet

6. Lift up the nearest corner and cover the stuffing over with it. Then fold the sides of spring rolls to envelope the stuffing

7. Roll up the piece until before to the end of the corner. Spread the flour glue over the sides of corner with fingers and then roll it up to the end

8. I cut a pastry into quarterly and made mini-spring rolls for Bento

9. Heat up a large frying pan over medium temperature and add vegetable oil until to 1cm depth. Deep fry spring rolls for 2-3 mins in both sides. Serve the portion with the mixture of soy sauce and vinegar as well as mustard

10. Store these un-deepfried portions in freezer.

Time to prepare: 1 hour

Total cost: 1.7 for 11 spring rolls (0.7 for chicken, 0.5 for the pastry, 0.5 for the rest of veggies), 6.5 for miso-cod, 1 for the rest of veggies