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Cheun Yaw – Fried Spring Rolls

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Lao fried spring rolls are so yummy we had to come up with a recipe to share with you all. Besides the frying, it’s a fairly healthy recipe. There are a lot of vegetables in this recipe so its like a complete meal. Eat on its own with a dipping sauce or in a traditional wrap style feast with lettuce, fresh herbs and noodles.

This recipe is quite a fun one to make with friends and family as it helps to speed up the wrapping process which as you know, many hands make light work! As a child I remember my mum and aunties coming together in the kitchen and they would all be rolling these delicious spring rolls and one person would be designated as the fryer. It was fun watching them make the spring rolls while they laughed and chatted away together.

IMG_3972 This is a recent feast we had while we were together recently in Melbourne (August 2013). The spring rolls are cut into bite sized pieces and then wrapped in lettuce, noodles, tomatoes, cucumber, beansprouts and herbs. Goes really well with our sweet dipping sauce.

In our journey we have been making a lot of spring rolls lately. We have trialled many versions of this recipe over the last few weeks it was like the good, the bad and the ugly of the spring roll world!

Like everything, good things take time and we finally we came up with the perfect recipe! According to our friends and family anyway 🙂

Give it a go, it may look daunting at first as there’s a lot of ingredients in this recipe but the key is to be organised and to make sure you have everything prepared before you start frying. But once you get that out-of-the-way, it’s easy peasy! These spring rolls are so delicious and tasty and we know that your family will absolutely enjoy eating it too.

What you will need makes about 25

Spring roll wrappers Vegetable oil (about 3-4 cups) 1 Kilogram of pork mince 1 & 1/2 cups of grated carrots 1 & 1/2 cups of sliced cabbage 1 & 1/2 cups of bean sprouts 1 & 1/2 cups of vermicelli noodles (soaked to soften) 1 cup soaked black fungi (sliced) 1 large onion sliced 2-3 stalks of spring onion (sliced) 2 medium eggs 4 cloves garlic (minced) 2 Tablespoons oyster sauce 2 Tablespoons sugar 1 Tablespoons chicken stock powder 2 teaspoons salt 1 teaspoon white pepper

You will also need:

A wok or frying-pan Paper towels for draining Chopsticks or tongs

I find getting all the ingredients ready first is easier, that way you don’t forget anything and it speeds up the preparation process.

Step 1. First you will need to soak the dried black fungi in cold water for 5 minutes. Once it has been re-hydrated, slice thinly and set aside. At the same time, soak the vermicelli noodles in warm water for 5 minutes, drain then set aside.

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Step 2. Now to get the rest of the ingredients ready. Slice the onions, spring onions and mince the garlic and set aside. Prepare the rest of the ingredients and set aside as shown in the picture below.

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You can use either the Vietnamese rice paper rolls or Chinese spring roll wrappers like the ones I’ve used tonight. It comes frozen from any Asian store and most supermarket chains should stock these too. Let it thaw while you’re getting your ingredients prepared.

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Step 3. Once you have soaked, sliced and diced everything, put all your ingredients except the oil into a large mixing bowl and combined together until it is thoroughly mixed. It’s easier to use your hands to mix everything together, but make sure you have clean hands to do this!

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Step 4. Next is the fun part. Wrapping the spring rolls. I like to have a small bowl of water handy to finish the spring roll off at the ends so they stick nicely.

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Step 4.1 Put about 2 tablespoons of your mixture onto the middle of your wrapper, bring the sides in so they are just touching.

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Step 4.2 Fold the bottom wrapper up onto the mixture away from you, then start rolling. The trick is to keep it firm and tight, the less air that gets into the spring roll the better the frying experience will be.

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Step 4.3 Just before you finish rolling, I like to dab a little water on the last triangle edge then finish rolling. This makes it stick better.

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Repeat til you have used up all the spring roll mince mixture. This is the most time consuming part of the recipe so it’s good to have a few friends help out or even better, get the kids involved and teach them how to wrap the spring rolls for you! 🙂

With this mixture I made about 25 decent sized rolls. It all really depends on how big or small you make them.

Step 5. Heat the oil in your wok or fry pan on a low to medium heat. Test the temperature with a chopstick. If the oil bubbles around the chopstick, the oil is ready for frying.

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In my wok I fry three at a time. Takes about 3 minutes on each side or until golden brown.

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Step 6. Drain on paper towels and repeat until you have fried all the spring rolls.

20130826-223431.jpg 20130826-223849.jpg I wasn’t left with much after I finished frying as I noticed little hands reaching for them faster than I could fry!

Tonight I served them with a sweet dipping sauce … YUM!

You can find the recipe for the sweet dipping sauce on our previous post with the Kua Mei (Lao fried noodles).

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Happy Cooking, Happy Eating!

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