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.
Hummus
Hummus would be one of my favourite go-to foods. It’s nice for a snack with biscuits, or slathered on toast with butter, or as a side with a steak. This recipe is so different to the store bought one – the difference being that we use tinned pears and cashews which gives it a rich smoothness – this is one recipe you will have to try – and, as a bonus it will freeze plus it’s really cost effective compared to store bought hummus.
Ingredients:
- 1 tin of chick peas, drained
- 1 400g tin of pears in juice (not syrup!) drained, retain juice
- 1 cup cashews
- 2 cloves garlic, crushed
- juice of 1 lemon
- 2 T tahini
- 2 T olive oil
- salt and pepper to taste
Method:
In a food processor or blender, place all ingredients and blend until smooth. If the hummus is too runny, add more cashews. If the blend is too dry, add pear juice.
Refrigerate.
To freeze, place in ziplock bags and make sure all air is removed from bag. Defrost in fridge, you may need to put through the blender again with a little more olive oil.
