As school fete fast approaching, I am trying out different ways to cook a large amount of finger food within a small amount of time. I am running an Asian Food stall for the school fete.
Spring rolls had always been a favorite at the previous fetes. Deep frying food at the fete makes me nervous, especially there are so many little kids around with their balls. So I am trying out pan frying the spring rolls.
The result was brilliant – they were better than the deep fried ones as I don’t have to roll them too tightly, so they are beautifully crispy.
The filling for my spring rolls today were mung bean vermicelli, wood ear fungus, cabbage, carrot, leek, shrimp shell, bamboo shoot and fried shallot. Sounds yummy, doesn’t it.
- 40g mung bean vermicelli, soaked in hot water for 15 minutes, raise under tap water, drain, roughly chopped
- 15g wood ear, soaked in hot water for 15 minutes, sliced
- 150g cabbage, thinly sliced
- 50g carrot, julienne
- 40g bamboo shoot, sliced
- 1 tbsp. shrimp shell
- 1 tbsp. fried shallot
- 10g fresh shallot (green onion), sliced
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 1 tsp sugar
- salt and white pepper to taste
- cooking oil
- 16-20 spring roll wrappers
- Bring some cooking oil in a frying pan to high heat, add leek & shrimp shell; stir fry for a minute or until the leek is slightly soften; add wood ear, cabbage, carrot, bamboo shoot, fried shallot, fish sauce, sesame oil, pepper and sugar, cook for further 10 minutes or until the vegetables are just cooked; add mung bean vermicelli & fresh shallot (green onion), stir well; season with a little salt if required.
- Transfer the filling to a plate and leave aside to cool
- Wrap the filling in 16-20 wrappers (see picture below); seal the end of the wrapper with a little water.
- Bring a frying pan to medium heat, add plenty of cooking oil; pan fry a small batch of spring rolls on both sides for approximately 5-10 minutes or until crispy. Repeat with the remaining spring rolls.