Looking for a really easy way to make Spring Rolls? This recipe will have you wanting more! So easy to make, delicious, and filling – cook them up as a snack or freeze them for later.
Ingredients:
- 500g pork mince
- small finely chopped cabbage
- 2 onions finely chopped
- 4 small grated carrots
- 3t crushed fresh ginger
- 1 packet vermicelli rice noodles (250g)
- 2 packets of spring roll pastry (20 sheets in each packet)
- Green ends of a bunch of shallots
- 2t garlic powder
Finely chop all ingredients and place in large mixing bowl. I had some spare cabbage leftover and it was only a small amount – believe me when I say chopped cabbage goes further than you think!
Soften the noodles by pouring boiling water over them and let them sit for a few minutes, then strain.
Mix in the ginger and garlic powder, add the pork mince. Add the noodles and using a pair of clean scissors, snip the noodles into short lengths as you mix them through.
Open the packet of pastry, and very gently pull back the corner of the first sheet. Position the pastry so that it is in a diamond position to you (you are going to roll away from you from the corner of the pastry). Spoon a generous tablespoon of the mixture onto the pastry.
Pull the corner of the pastry over the mixture and tuck in underneath on the far side so that you are forming a roll. Fold one side of the pastry over so that it encloses the end of the roll, and repeat for the other side as well.
Roll the pastry up firmly, and using a small bowl of water, dip your fingers into the water and wet the far corner of the pastry – this is so that when you get to the end it will stick and hold the roll in place.
To cook – heat some oil in a pan and fry until golden.
To freeze – store in air tight container in the freezer – I suggest that if you are freezing a large quantity that you separate the layers with grease proof paper so they are easier to separate when you want to use them.
Quick Noodles Asian Style – Fast, Easy, Cheap
This recipe for quick noodles is probably the only time I ever use 2 minute noodles – this is a really quick dish – not suitable to reheat, but you could use whatever left over meats you have instead of the prawns.
Cheats Quick Noodles, Asian Style (serves 2)
Ingredients:
- 300 g green prawns
- 3 rashes bacon – chopped
- 1 onion (sliced)
- 1 clove garlic (or 1 teaspoon of crushed garlic)
- 3 shallots – sliced diagonally
- diced chilli (depending how hot you like it)
- 1-2 packets of 2 minute noodles
- bok choy or similar greens
- sliced carrot
- kepap manin sauce (sweet soy sauce)
- splash of oyster sauce or fish sauce
- sweet chilli sauce (about 3 tablespoons – to taste)
- sesame oil (substitute if not available)
Shell and devein the prawns (do not throw out – use for stock). Boil the kettle/jug – place noodles in heat proof bowl and pour water over to cover – strain when cooked. Heat up a fry pan (hot), add some oil to the bottom. Cook prawns until they curl, remove from pan. Cook onion and bacon, add garlic and chilli (crushed ginger too if you like ginger). Add sauces and green vegetables and carrot. Add prawns and noodles. Serve with shallots on top.
Things you can add:
- chopped corriander at the last minute
- try topping with chopped peanuts
- swap the prawns for chicken
- use left over meats
- use frozen stir fry vegetable mix – defrost/cook before adding as they will take the heat out of the pan
Pictured above is the version I had for lunch yesterday (I think it might be on the menu again today it was so delicious!). I used bacon, onion, Chinese cabbage, peanuts, coriander and Me Goreng Noodles (with the little packaged spices and sauces). The process is still the same, cook the noodles, fry the onion and bacon, stir in the cabbage, fry the egg – once you have the concept, the alternatives are endless!