Pan fried spring rolls
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 nevous, 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.
To wrap a spring roll
Recipe is as follow: