Saucy Spring Rolls

Saucy Spring rolls are one of the easiest things to make! 

The ingredients you need are:

- Springroll wrappers

Fresh ingredients:

- carrots

- spring onions

- red peppers

- Chinese fungus

- garlic

- ginger

Step 1

Chop up all the ingredients...

Chop them all fine, so that they are easy to bite into! 

Step 2 

Stir Fry

Step 3

Roll 'em up

To do this you can either use water, or a little bit of egg to seal them at the end...

Here's how to do it step by step:

1. Put as much filling as you want (you can make baby spring rolls, or big ones? 

2. Start from the corner, roll it a bit, now fold each side in and roll tightly. 

3. Put a blotch of egg or water at the end to seal it

Ta daaaaa

4. When done keep the spring rolls under a slightly moist cloth so that the pastry doesn't harden! 

Step 4

Deep fry

Heat the oil to BOILING... Be careful

Slowly lower the ill'roll into a shallowish pot of oil. Keep turning it until it is golden!

This is golden...

Step 5

Let it lie over a napkin to drain the oil...

Serve with spring roll sauce, soy sauce or for the really saucy... Some fresh chillis in oil! 

And ... For the super saucy... Fill them with chocolate and banana.

Fry and serve with vanilla ice cream, for the hot chocolate to melt onto! 

The ABC's of Asian cooking... Or should I say the 月官匹

To cook Asian food is easy... You just gotta have the right stuff! 

Cooking equipment: 

1. A wok

2. Decent knives

3. A steamer or rice cooker 

4. Bamboo cleaner 

5. Wok spoons 

Ingredients:

6. Soy sauce 

7. Fish sauce 

8. GINJA... Always ginger

Now you're ready to get cooking! 

Dangerous Dumplings

So here is the easy recipe for Dangerous Chicken Dumplings! 

Ingredients:
1. Ground/mince chicken
2. Celery
3. Spring onions
4. Coriander
5. Lemongrass (not a have-to-have)
6. Ginger & garlic
7. Chillis (preferably green ones)
8. Lime (not a have-to-have)
9. Soy sauce
10. Fish sauce
11. Dumpling wrappers (Shanghai style)

CHOPPPP
Start by chopping up all the ingredients...
Celery into small cubes, spring onions chopped finely (chop the entire stem up) , ginger into tiny cubes, lemongrass cube (hint with lemongrass - the inner rings should be purple), coriander fine, chillis into slivers, garlic fine.

The quantities depend on how much ground chicken you use, but here is a rough guide incase:
- chopped celery (1 cup or 2 stems)
- spring onions (3 stems)
- chillis (depend on hotness, but I'd say 2 max)
- ginger (handful)
- garlic (1 to 2 cloves, im not a big garlic person, so use 1!)
- lemongrass (1 stem, chop till purple inner rings end)
- coriander (handful)
Remember, there is no right amount!

MIX IT UP!
Add the ingredients & the ground chicken into a mixing bowl...
Add a shot of fish sauce and 2 shots of soy sauce to the mix.
There is only one way to mix this.... Mush with the hands!

SET IT UP...
Lay out the wrappers.
Have a little bowl of water & a bowl of olive oil.

Spoon a teaspoon size of mixture into the middle of the wrapper.

WRAP IT UP
Line the circle of pastry with some water.
Close it up, into a half moon.

Then you can shape it how you want... Here are some options:

STEAM IT
Dump it in a bit of oil & pop it in the steamer.
You can steam it for about 6- 10 minutes depending on the steamer you use.
Pop some broccoli or bok choy in the steamer too...

SERVE IT UP

Serve with a bowl of soy sauce, throw in some coriander & for those who like it hot... Some extra chilli!

Enjoy :)