Healthy Spring Roll Recipe

Have a fridge of left over vegges you want to use up?  Need a recipe to ‘hide’ vegges in your kids food?  This one is a family favourite of ours and it is delicious and nutritious, not to mention a fun sharing meal.  Check out Insta or FB for the photo!

Ingredients:

Spring roll Wrappers (pre-made in freezer section with pastry)  For my family I use 2 x packets of 20 sheets, then we have left overs for lunch or the freezer!

300-500g mince – any you like, or a combination – ie. beef, pork etc

minced or grated vegetables – whatever you have left in the fridge! around 500g (I never measure it, I just chuck in whatever I need to use up)

Vermicelli rice noodles – 1 pack

spring onion

2cm pice of ginger, grated

2 cloves garlic, crushed

50g cream cheese (optional)

3Tbl Golden Syrup (optional)

3Tbl Oyster Sauce (optional)

1-2 eggs

Sunflower oil for frying

Olive oil for cooking

salt and pepper to season

Method:

Mince or grate all vegetables to whatever consistency you like (or your kids will eat/not notice!).

Heat oil in frypan,  fry spring onion, garlic and ginger for 1-2 minutes.  Add mince and cook till browned, breaking up any lumps.  Add minced vegetables and mix around, cooking for around 5 minutes.

While cooking, boil water in a kettle, place noodles in a heat proof bowl and cover with boiling water – let sit for around 2 minutes, drain.

Once your mince mixture is nicely cooked and tossed together, add seasonings – optional ones if you choose and salt and pepper.  **I know cream cheese sounds strange but it really is delicious!  So if you can tolerate dairy, give it a go.

Turn heat off.  Slice noodles (so there are no extra long bits, just makes it easier to mix).  Add noodles spoonfuls at a time into mince mix – this part is to your liking – only add as many noodles as you like the consistency of.  Mix thoroughly and allow to cool.

Wrapping the rolls.

Beat eggs in a cup/small bowl and grab your pastry brush.

Peel a spring roll wrapper off (they are stretchy and can stick together in the packet) and lay on your bench. brush one end with egg.  Lay a dessert spoon full of mince mixture (in a small line so it is taking up middle third of your wrapper) in the middle of the other end (end closest to you).  Fold both sides of  the wrapper inwards so they meet in the middle – your egg will help them stick and your mixture will be covered over now.

Brush the end with egg again (same end as before, the opposite end to the mince).  You are going to roll the mixture up towards the egg-end – the egg will seal it and keep it closed.  The trick with rolling is to get your mixture nice and tight in the first roll – so squeeze it gently with your fingers when rolling.  Place finished rolls on a clean tea towel or baking paper – while egg is drying it can stick to your bench.

Heat oil in wok or other deep pan – oil needs to be deep enough to cover half the depth of your spring rolls.  When oil bubbles when you add something to it, it is time to cook!  Place rolls in oil and cook, turning as needed, until golden brown.  Take out and drain on paper towel.

Serve with sweet chilli sauce, soy or tamari sauce or tomato sauce if your kids are into that! enjoy!