Isobel's Splendid Spring Rolls: Triple Duty; Dairy Free Wrappings; Shallow-fry, Air-fry or Oven; freezable

Isobel, the Blogger's neighbour, makes the the tastiest of spring rolls.  They have a moreish filling of delightfully flavoured protein and veg, and a light crunchy brittle exterior that will - if you're not careful - scatter down your front.  (Not that you will care!!)

Beef & Vegetable Spring Rolls, air-fried from frozen, with Hoisin Sauce
0ptions for other cooking methods and fillings 

The Blogger often avoids spring rolls even in good Chinese restaurants because too often they are soggy and greasy.  Isobel's spring rolls are utterly more'ish and the Blogger has been known to devour several in one go! 

A lively octogenarian from the Philippines, Isobel agreed to show 67goingon50 how to make them, in her tiny flat with little working space.

The process is simple but involves several easy steps which can be broken into two stages.  Making the spring rolls takes time but little effort; having at least one other person to help is recommended.  An older child could help stuff and roll; younger ones could transfer the finished product to a platter awaiting cooking. 

The recipe is versatile and frugal; Isobel sometime uses tinned tuna as her protein and replaces individual veg (but NOT the carrots, cabbage and onions/celery) with whatever's in her vegetable bin.

Note: spring roll wrappers usually contain only flour, water and salt; wrappers labelled as vegan are wholly plant based

Cost: depending on ingredients, £6.50'ish

Makes: about 50

Ingreds:

500g/17.6oz minced beef, chicken, pork OR firm tofu or your favourite vegetarian or vegan  mince

1 large raw egg

1 pkt large square spring roll wrappers (see photo for size and brand). (You can use smaller round won ton wrappers but these are much easier to work with;  leftovers make brilliant scratchings for dipping into sauces, especially home-made Sweet Chilli Dipping Sauce)

2 generous handfuls frozen petit pois OR trimmed green beans cut to size of peas  

2 medium carrots, washed, peeled & grated

1 large white onion OR 4 sticks celery or fennel, washed, bottom 2 inches removed, peeled & finely chopped

4 small spring onions, finely chopped (if not using white, add equivalent in green)

1/3 small cabbage: leaves separated, washed and finely chopped 

1-2 fresh chilies OR 1/2-1 tsp chilli flakes OR 1/2-1 tsp chilli crisp

2-3 large garlic cloves, grated (opt)

salt & pepper

a few finely chopped tomatoes, seeds removed (opt)

2-3 tbsp hoisin sauce OR if not using salt, soy sauce OR oyster sauce (opt)

Serve with: hoisin, soy OR oyster sauce and/or hoisin sauce OR Sweet Chilli Dipping Sauce.  

Method

1. Prepare all the veg as stated and arrange separately on a platter (this can be done the night before)

   

   clockwise from back: green beans, spring onions, celery, carrot, cabbage
   

    

2. In a large non-stick frypan over medium heat, cook protein until all the rawness is gone, stirring frequently so that it forms crumbles; leaving heat on, pour protein through a strainer to get ride of excess fat, saving 2-3 tbsp. (if using firm tofu, squeeze out excess liquid and pulse in a blender until the tofu looks like mince) Place protein in a large bowl
3. Add 2-3 tbsp fat to the pan and all the veg, turn heat down to medium-low and cook, stirring frequently until all is cooked through - up to 15mins
4. Add cooked protein, mix evenly; taste; add s&p & sauce if needed; stir well

   

   Beef Spring Roll filling (before egg is added) 
   (poultry, pork, tinned tuna or vegetarian mince can also be used)

5. Add egg; stir with a fork till evenly distributed.  This is your filling

PREPARING THE ROLLS

1.  Cut the wrappings diagonally
   
   
   
2. Separate leaves and pile on a flat surface (they're quite robust but be a little careful); you'll need about 3/4 of the pack
3. Lightly flour a chopping board and arrange the filling, a small bowl of water and a small plate of flour nearby
4. Spread a spring roll triangle on the board with the point facing upward (press   arrow for video instructions or see details below)

   5.  Place a scant 2 tablespoons filling in the centre of the wrapper and form into a loose cylinder; fold bottom of wrapper up and over the filling, tucking the upper edge under the top edge of the filling; roll contents tightly, including the left and right hand sides of wrapper; 2/3 of the way up, neatly fold wrapper sides on top of the roll tucking under if necessary; the top corner of the wrapper should be empty, dab some water on its edges; finish rolling the filling enclosed in its wrapper until reaching the top of the triangle; roll the completed spring roll back and forth on the board to make a neat circular shape; place on a platter.  Note: unlike won ton wrappers or filo pastry, spring roll wrappers do not dry out quickly but if the process is taking more time than expected, cover the completed rolls and the pile of wrappers with damp clean tea towels or new j-cloths)

COOKING: 

• Spray or brush lightly with vegetable oil unless on a low-fat diet or using an air-fryer which cooks naked spring rolls beautifully 
• The filling is already cooked, so cooking time is relatively short

From fresh 

1. Shallow fry on med high heat, watching closely; turn frequently until all sides are golden; maybe 5-7 mins; transfer to a sieve or baking rack to keep bottoms crisp.  Keep warm on a wire rack in an oven at 100C/200F but no longer than 15-20 mins
2. Air Fryer 5-8 mins on bake at 180c/350F, turning once.  If worried about fat levels, lightly brushing or spraying with oil is your choice (many like a bit of oil); 'naked' spring rolls are beautifully crunchy (many prefer them,  though one with dental issues complained mildly about the wrappers - not the filling!) 
3. Oven preheat to 180C/350F; arrange spring rolls on a wire rack with a little space in between; bake 10-12 mins turning once or twice or until golden; keep warm in a low (100C/200F) oven no longer than 15-20 mins

From frozen (for shallow frying or oven, defrost before spraying with oil)

1. Shallow frying and oven, cook as for fresh
2. Air Frying, preheat air fryer to 180C/350F; no need to defrost, place spring rolls onto the  tray; bake 8-13 mins, turning once or twice until golden

LEFTOVERS

1. Cooked Spring Rolls: For tomorrow's lunch. Spring rolls apparently will only  stay crispy if eaten cold. Cool them in the fridge on an uncovered wire rack (to allow steam to escape) 30 mins.  Pack the rolls into a lunch container and refrigerate until needed 
2. Freezing Uncooked Spring rolls.  Place on a flat tray with a little space in between, freeze; store in an airtight container in layers separated by a sheet of greaseproof paper.    
3. Leftover filling: stir-fry into rice or noodles OR add to soup or salad OR freeze for future spring rolls
4. Spring Roll Wrappers:  crunch up, lightly brush or generously spray with veg oil; shallow-fry, bake or air-fry into wrapper scratchings OR freeze, defrost and make wrapper scratchings

Comments: 

'The best ever; I highly recommend them!' semi-retired writer

Tips:

Shallow fry: cover base of pan with a thin layer of vegetable oil, adding more if needed as you proceed with cooking

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This recipe is from Isobel; instructions, video & photos are from  B M Lee/ Bright Sun Enterprises.  It may not be reproduced without  written permission