Recently it felt like I was falling into the trap of always making and eating the same things and it was making me feel pretty sad around the kitchen. And to make matters worse I kept wanting to get a takeaway but that would involve spending a lot of money that we didn’t really have.
So when shopping I selected some square spring roll pastry sheets, a lot of stir fry vegetables, some rice noodles, sweet chilli sauce and a few other things like onion and carrot. On getting the carrot and grating it I was instantly reminded just why I avoided grating carrot. And on finely chopping the onion why there are now devices for that. Boy my eyes were streaming.
- Pastry sheets (if frozen make sure they are defrosted first or they’ll end up one big ripped mess)
- Rice noodles (I normally get a bag of the ones that come in stir fry supermarket offers)
- Stir fry vegetable pack or vegetables of your choice
- Sweet chilli sauce (amount up to your personal taste)
- Garlic (finely chopped)
- Ginger (finely chopped)
- Chilli (finely chopped. Seeds optional)
- Two mixing bowls
- Several baking trays
- A cooling rack
- A pastry brush
- Oven heated to about 200°c
- This recipe is really simple so if you’ve managed to get all your ingredients together and prepared then you’ve pretty much mastered it already.
- Put the rice noodles into one bowl and the vegetables, garlic, chilli, ginger and sweet chilli sauce in another and mix together well.
- Lay out a single pasty sheet on a chopping board so it looks like a diamond and the point is facing towards you.
- Place a small amount of rice noodle about 3/4 of the way down the sheet and then put the vegetable mixture on top.
- I find that sometimes the pastry sheets don’t stick that well when they are rolled up so I sometimes brush a little (and I mean a little) oil around the sides of the sheet before rolling up.
- Take time and care with this step and they will be more unified, less likely to break and more compact. Bring the bottom corner of the spring roll (should be nearest your body) up to the middle of the sheet. Do the same for the left and the right corner. Then tightly hold the ingredients, but not too tightly so they break through the pastry, and roll up towards the top corner.
- Place onto a baking tray and keep repeating until the tray is full. Make sure that there is a small gap between each one though. Brush with a little oil on top to help the sheets crisp up whilst they are in the oven.
- I probably put them in the oven for about 30 minutes but you need to keep an eye on them for how crisp and brown they are getting. If you intend to eat them cold then you want to make sure they are really crispy when hot and might need to add a little more oil onto them through the cooking process. But DO NOT pour loads of oil on top of them because the bottom part struggles with this and cannot crisp up and also that sort of stops them being a bit healthier to the deep-fried ones you can do.
- Even if you intend to eat them hot you should probably put them on a cooling rack for a few minutes. Then enjoy. If like me you had a bit of vegetable mix leftover just throw that into a pan and stir fry it to serve alongside the spring rolls and turn them into a filling main meal.