Chinese Spring Rolls

     Ready for some traditional Chinese food?  Then spring rolls are the way to go!  Spring Rolls provide the mouth with an explosion of taste and are also quite nutritional.  They consist of a meat and vegetable filling wrapped in a crispy dough sheet. 

     Spring Rolls originated from China during the Eastern Jin Dynasty, but they were most popular during the Tang and Song Dynasties.  This dish was originally eaten by royalty at the beginning of the Chinese New Year, which is also known as the Spring Festival (which explains the name “Spring Roll”).  Chinese people believed that by eating this dish at the beginning of the New Year, they warded off any evil spirits or troubles.  This tradition continues to this day, and people have also said that the gold color of the spring rolls represent wealth and prosperity for the following year. 

     There are many variations to the spring roll, but the recipe below is one of the more basic types. 

What you’ll need:

(Serving for 8)

200g of minced pork

150g of cabbage

100g of chive

100g of carrots

100g of beansprouts

50g of vermicelli

1 tbsp of oyster sauce

1 pack of spring roll paper/dough sheets








How to make your very own Spring Rolls:

Spring Rolls Instructions:

1)       Soak the vermicelli in warm water for 10 minutes

2)       Add oil into a frying pan

3)      Stir fry the minced pork

4)      Add the vegetables (cabbage, chive, beansprouts, carrots)  into the frying pan once the minced pork has been cooked

5)      Add oyster sauce into the frying pan

6)      Drain the vermicelli using a strainer

7)      Add the vermicelli to the frying pan

8)      Stir fry everything together (becomes the filling)

9)      Let the filling cool down

10)   Place the filling onto one corner of the spring roll paper/dough sheets

11)   Roll up the filling halfway, then fold the sides of the paper/dough sheet in

12)   Roll up the rest of the paper/dough sheet

13)   Deep fry the spring rolls until golden brown

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