This is part of Blog Party #16: Take Out hosted by Stephanie of Dispensing Happiness.
Spring Rolls are probably a must have for most people when they order Chinese Take Out. These mini versions are filled with a mix of vegetables and Hoisin sauce.
Mini Spring Rolls
[Makes about 20]
Small Spring Roll wrappers, 8cm/3 inch squares
1 large carrot, peeled and grated
3 large spring onions/scallions, sliced finely on the diagonal
3 medium sized mushrooms, finely sliced
120 grams cabbage, very finely shredded
3 tablespoons Hoisin Sauce
¼ teaspoon Five Spice Powder
1 egg, lightly beaten
oil, for deep frying
Keep the spring roll wrappers under a damp cloth to stop them from drying out.
Make the filling:
In a bowl, add the carrot, spring onions, mushrooms, cabbage, Hoisin Sauce and Five spice powder. Mix until it's well combined.
Make the spring rolls:
Take a wrapper and place it diagonally on a board - you want the corner facing you, it should look like a diamond.
Place a tablespoon of filling just up from the edge of the corner.
Fold the corner tightly over, fold in the sides.
Brush the wrapper with the beaten egg, then continue rolling to form a tight roll.
Set this to one side (rest it seam side down) while you make the other rolls.
Cook the spring rolls:
The spring rolls should take 2-3 minutes to cook as it's contents are raw. I'd be aiming at having the oil at 150°C/300°F.
Remember not to overcrowd the pan as this will drop the oil temperature and cause the rolls to stew rather than fry.
Always drain the cooked rolls well and place them on paper towels to remove any excess oil.
Because these are quite saucy inside, they really don't need any accompaniments and can be enjoyed as they are.
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