These spring rolls are pretty easy to prepare so don't be put off thinking they are too fiddly. Even quicker if you can entice a husband to sit at the table and do the filling and rolling.
Ingredients
1 tablespoon oil
Half a red onion, finely chopped
2 crushed garlic cloves
3 teaspoons of finely grated fresh ginger
500g chicken mince *
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons chopped fresh Thai basil
2 birds eye or other chillies finely chopped
100g rice or bean vermicelli noodles
1 small carrot, grated
1 x 300g packet (20x20cm square sheets spring roll pastry)
Grape seed oil for deep frying.
*Note: If you have a heavy duty food processor why not make the chicken mince yourself, that way you know exactly what goes into it. Simply whiz boneless chicken thighs until the consistency you require.
Method
Heat oil in a large frying pan, add onion, garlic and ginger, cook for 3 minutes until softened, stirring now and again.
Add chicken mince and break up with a wooden spoon, cook until chicken is fully cooked.
Stir in chilli and soy sauce and bring to the boil.
Remove from the heat and mix in the basil and chilli.
Set aside to cool.
Place noodles in a heat proof bowl and then cover with boiling water to soften. When soft drain and using kitchen scissors cut noodles into 2cm lengths.
Combine chicken mixture, noodles and carrot.
Place a pastry sheet on a clean surface, spoon 2 tablespoons of mixture horizontally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water. Fold in the ends and roll up firmly.
Repeat until all pastry sheets have been filled.
Deep fry in grape seed oil 2 or 3 rolls at a time, drain on absorbent paper. Keep warm in the oven whilst frying the remainder.
Yum
Mamma Marmalade
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