Wrapped Chinese Appetisers
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(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
16
- For the dough
- 3 cups all-purpose flour
- 2 eggs
- ½ tsp salt
- 1 tsp sesame oil
- ½ cup water
- For the filling
- 1 medium carrot (grated)
- 3 Water chestnut (finely chopped)
- 1 handful Bean sprout (roughly chopped)
- 1 scallion (finely shredded)
- 1 Tbsp freshly grated ginger
- 1 small, red Bell pepper (deseeded and finely shredded)
- 1 green chili pepper (deseeded and finely chopped)
- vegetable oil (for deep frying)
- To serve
- sweet Chili sauce
- green part of scallions (sliced diagonally)
Product recommendation
Shop-bought spring roll wrappers may be used instead of making your own dough.
You could substitute the beansprouts for 100 g minced pork or chicken.
Preparation steps
1.
Sift the flour in a pile onto a clean work surface. Make a well in the middle of the flour, break the eggs into it and add the salt, oil and water. Use your hands to mix everything together, working the ingredients to make a smooth dough. You may need to add more water but be careful not to make the dough too wet.
2.
Knead the dough on a floured surface for about 10 minutes, adding extra flour to the board to prevent it sticking. Cover the dough with a clean tea towel and let it rest for 30 minutes. Meanwhile, mix all the ingredients for the filling together and set aside.
3.
Turn the dough onto a floured board and divide it into four pieces. Roll each piece out as thinly as possible and cut into a neat square about 10" / 25 cm x 10" / 25cm then cut each piece into quarters so you have 16 pieces of dough, each about 5" / 12cm square. Take each square and place it in front of you in a diamond shape, covering the dough you are not using with a clean cloth to prevent it drying out.
4.
Place a little of the filling in the bottom half of the dough, fold the bottom point of the dough in towards the centre then fold in the sides so you have what looks like an envelope. Brush the edges of the dough with a little water and fold over the top flap to make a neat parcel. Repeat with the remaining dough and filling.
5.
Heat the vegetable oil in a deep pan until smoking then deep-fry the spring rolls in batches for 4-5 minutes or until golden brown. Drain on kitchen paper and serve hot with the sweet chilli sauce alongside garnished with the sliced spring onion.
