Vegetable spring rolls and Thai fishcakes on lemon grass

by: Shané Barnard | 03 Dec 2015

' The real cheat element here is that it’s mega-fast to prepare – but looks as though it took an age.’ – Renowned Britisth chef and food writer Delia Smith, on spring rolls home January 2009 Vegetable spring rolls

Makes: 10 rolls

Preparation time: 40 minutes

Cooking time: 20 minutes

• 100g Chinese noodles

• 30ml sunflower oil

• 100g cabbage, shredded

• 100g carrots, peeled, cut into julienne strips

• 5 sheets (each 215 x 215mm) spring roll pastry

• 15ml cake flour

• sunflower oil for deep frying

• sweet chilli sauce or plum sauce for dipping

1 Place the noodles in a mixing bowl and cover them with boiling water. Leave to soak until tender, then drain and set aside.

2 Heat a wok or a large frying pan and add the sunflower oil. Stir-frythe cabbage and carrots for about

2 minutes. Add the noodles and stir-fry for another minute or until just cooked. Remove from the heat and set aside until cooled. 3 Cut the spring roll pastry sheets in half. Mix the flour with a little water to make a paste. Spoon the vegetable mixture onto one sheet of pastry to within 2cm of the edge, on only one side of the pastry. Fold the uncovered 2cm strip of pastry over the filling. Now fold the sides over to ensure the filling is enclosed, and roll up the rolls. Spread a little flour paste on the upper edge so that you can press the pastry together to make sure it will not unroll. Press lightly to seal. Repeat for the remaining pastry and filling. 4 Heat the oil and fry the vegetable rolls until golden brown and cooked. Serve with plum or sweet chilli sauce. Thai fishcakes on lemon grass

You can fry and serve the fishcakes just as they are, or you can wrap lemon grass stalks around them before frying; this makes them slightly easier to handle – and it’s infinitely more stylish.

Serves: 6

Preparation time: 30 minutes

Cooking time: 30 minutes

• 500g crab meat, tuna or firmfleshed white fish

• 10ml fresh ginger, grated

• bunch spring onions, finely chopped

• 2 garlic cloves, chopped

• 20ml lemon grass, finely chopped

• 30ml coriander leaves, chopped

• 30ml fish sauce

• 10ml chilli sauce

• 5ml sugar

• 20ml lime juice

• 100ml cornflour

• vegetable oil for frying

1 Place the fish, ginger, spring onions, garlic, lemon grass and coriander in a food processor and pulse until mixed. Add the fish sauce, chilli sauce, sugar, lime juice and cornflour and pulse. Shape the mixture into cakes or balls.

2 Heat the oil in a frying pan and fry the fishcakes until golden brown and cooked. Remove and drain on kitchen paper. Serve with sweet chilli sauce.

- Homemag


You might also Like

There are new stories on the homepage. Click here to see them.