Pre preparation

Spring Roll Wrappers are normally sold frozen. Defrost the wrappers at least 1 hour beforehand. The wrappers will be ready for use once they can be easily peeled away from each layer

Special Equipment

Wok or deep Skillet
Fry Pan

Ingredients

6 Spring Roll wrappers, 21cm x 21cm size*
10 Prawns, deveined and cut up into small pieces
1 cup of Chives, cut up into 3cm lengths
2 medium sized Carrots, cut into thin strips or julienned
2 cups of Bean Shoots
170g of Fried Tofu, cut into thin strips*
1 Garlic clove, chopped finely
1 Spring Onion stalk, cut into 3cm lengths
5 Cos Lettuce leaves, cut into strips

3 tablespoons of Vegetable Oil
1/2 tablespoon of light Soy Sauce
1 tablespoon of Oyster Sauce
1/2 teaspoon of Salt
1/2 teaspoon of Raw Sugar
1 teaspoon of Sesame Oil
Water for sealing Wrappers

4 tablespoons of Hoisin Sauce*
1 tablespoon of Water
2 tablespoons of chopped Peanuts

Create

To make the filling

In a Wok or Deep Skillet, heat up half of the Vegetable Oil and once ready, add the Garlic and Prawns and stir. Then add the Carrots, Chives, Tofu strips and Spring Onions and cook ensuring all the ingredients are mixed in well. Season with the Soy Sauce, Oyster Sauce, Salt, Sugar and Sesame Oil. Lastly add the Bean Shoots and allow it only to be stirred in with the rest of the filling and then turn off the heat. Do not overcook the Bean Shoots.

Drain any residue liquid and allow the filling to cool. Separate into 6 equal portions.

To make the sauce

In a small bowl, mix the Hoisin Sauce and water to make a more fluid sauce. You can serve the Hoisin sauce out of the jar as it is however I find that adding a bit of water makes it less pasty. Top with the chopped Peanuts once ready to eat.

To wrap the Rolls

Place the Spring Roll wrapper on a diagonal so that the bottom corner is facing you. Place the filling in the middle, adding a portion of the Cos Lettuce on top of the filling. Then roll the bottom corner of the wrapper over the filling. Fold the left and right corners of the wrapper into the middle, ensuring that the filling is well tucked in. Roll the wrapper away from you towards the top corner and dab some water on the top corner and secure the parcel. Repeat for all the other rolls.

Heat up the remaining Vegetable Oil in a Fry Pan. Once hot, add the rolls into the Fry Pan and lightly pan fry. Reduce the heat to low and allow to slowly brown the skin and to bring about a slight crisp to the Wrapper. Once ready, slice in half and serve with the sauce.

Makes 6 Rolls

*Refer ‘The Asian Pantry’