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Spring rolls
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Elevate your party with homemade sweet chili sauce paired with fresh spring rolls.
Ingredients:
  • 20g Shiitake Mushroom Slices
  • 100g Rice Sticks
  • 500g chicken mince
  • 4 green onions, thinly sliced
  • 70g Bamboo Shoot Slices, drained, chopped
  • 1 carrot, peeled, grated
  • 2cm piece ginger, finely grated
  • 340ml bottle Sweet Soy Sauce Kecap Manis
  • 24 sheets frozen spring roll wrappers, thawed
  • vegetable oil, for cooking
Instructions:
  • Place mushroom slices in a heatproof bowl and cover with boiling water. Let them soak until tender, about 30 minutes. Drain the mushrooms and finely chop them.
  • Place noodles in a bowl and cover with hot water. Let stand for 15 minutes until tender. Drain and roughly chop.
  • In a large bowl, mix together chicken mince, onions, bamboo shoots, carrot, ginger, garlic, mushrooms, noodles, and 1 tablespoon of ketcap manis.
  • Lay down a spring roll wrapper with one corner facing you. Add a generous tablespoon of filling to the corner. Dampen the edges lightly with water. Fold the corner over the filling, roll it up tightly, tuck in the edges, and press to seal. Transfer to a tray and continue the process with the rest of the wrappers and filling. Cover with plastic wrap and refrigerate until ready to use.
  • Fill a wok or large saucepan one-third full with oil. Heat over medium-high heat until a small piece of bread dropped in sizzles. Cook spring rolls in batches for 3 to 4 minutes until golden. Transfer to a wire rack using a slotted spoon. Serve with the remainder of the kecap manis for dipping.

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