It seems insane to me that I have never posted a spring roll recipe because I love those little suckers more than life itself. I would never have an order of Chinese food without them and a pack always makes its way into my basket when I’m shopping at home. But sadly they are not as popular in Korea as they are in the rest of Asia. You can find them in your local Thai restaurant, but when you enjoy eating them as much as I do you have to make them in bulk. They call be a a bit fiddly, but once you get in the zone you can churn them out by the dozen. Sit in your living room to roll them out while watching an episode of your favourite show and in no time you will have a pile of the little beauties. I got my spring roll wrappers from the foreign food market in Itaewon. They usually have 3 or 4 sizes. I chose the medium sized ones. Obviously the bigger the wrappers the bigger your rolls will be. I only used about half of the packet making these, so they go a long way and they only cost about 5,000. You can also use them to make samosas. Use whatever veg and meat you like, I just used up all my leftovers.
½ a packet spring roll wrappers
1 red pepper
1 green pepper
1/2 a carrot
A small wedge of cabbage
100g of shredded chicken
2 eggs beaten
1/2 an onion
2 inches of ginger
3 cloves of garlic
1 packet of instant noodles
A bunch of cilantro leaves
3 tablespoons of soy sauce
2 tablespoons of sesame seed oil
900ml of soy bean oil (for deep frying)
1. The first step is to finely slice your vegetables. Get them the peppers and cabbage as thinly as possible and grate the carrot.
2. Boil the noodles until soft then drain.
3. Fry the onion, garlic and ginger for a minute or two to soften, then add the rest of the vegetables. Fry on high for five minutes until softened. Add the drained noodles, chicken, cilantro, soy sauce, sweet chili sauce, and sesame oil, and mix. Turn off the heat and put into a large bowl.
4. Peel off one spring roll wrapper and put it out on the chopping board. Place 2-3 tablespoons of the mixture into the middle of the wrapper. Like below. Fold the top edge up, then wash the three remaining sides with the beaten egg. Fold the two other sides in and roll until you have a neat little spring roll. Set on a clean plate and repeat until all your mixture has been used.
5. When all of the spring rolls have been made, heat the oil to 190 degrees. If you don’t have a thermometer let it heat on medium for about five minutes. Carefully put a spring roll into the oil, if it sizzles and floats to the top then it’s hot enough, if it doesn’t, turn it up a little higher and wait until it reaches temperature. Cook them in batches of about 5 for a couple of minutes until they are golden brown. Remove from the pan when they are done and let them drain on kitchen paper. Serve with your favourite dipping sauce and enjoy!