Spring Rolls (& a small complaint)

food 308
Originally uploaded by wjharrison77.

Inverness is a lovely place to live. It’s small enough to feel friendly yet big enough to have privacy. It offers a reasonable amount of restaurants and shops but is only three hours away from the major Scottish cities when these simply won’t do. And, of course, we are surrounded by stunning countryside ranging from beaches to forests to mountains. Perfect? Not quite.

My gripe is this: there are no good Chinese takeaways in Inverness! This is a major problem when one of your favourite foods is spring rolls.

Rather than cry I have addressed this issue by making my own and, I have to say, they are pretty good! They are baked rather than fried and are full of fresh vegetables making them a healthier option than the takeaway version.

Singapore noodles will have to be tackled soon too…

Fairly Healthy Spring Rolls
(makes 10-ish)

One large carrot, peeled and VERY thinly sliced length ways then again into thin strands
150g spring greens, centres removed and thinly sliced
6 spring onions, thinly sliced
150g beansprouts
2 cloves of garlic, finely chopped
Small thumb of ginger, peeled and thinly sliced
One red chilli, very thinly sliced
1 tblspn ground nut oil
1 tblspn sesame oil
2 tblspn soy sauce
1 tblspn sugar
Filo pastry sheets, 20 cm x 20cm
Flour paste (made from 1 tblspn flour mixed into paste with 1 tblspn water)
Sesame oil

  • Heat oil in a wok over a medium-high heat. Add the garlic, ginger and chilli and stirfry for 30 seconds.
  • Add spring greens, carrots and beansprouts. Cook for 1 minute.
  • Add the spring onions, soy sauce, sugar and seasoning. Cook for 1 minute more.
  • Tip mixture into sieve and leave to drain for 30 minutes.
  • Lie pastry sheets out as diamonds. Add a tablespoon of the mixture 5cm up from the corner and roll the mixture over until 2/3 of the pastry is rolled. Fold in the edges and continue to roll. Seal corner of pastry to the roll with a blob of flour paste.
  • Place rolls on a baking tray lined with baking paper. Brush with sesame oil and place in the oven (190oC) for 30 mins or until golden brown.

Serve with sweet chilli sauce or plain soy sauce.

21 thoughts on “Spring Rolls (& a small complaint)

  1. What a fantastic idea! I think I might prefer your version to the greasy takeout ones. They look really fresh and bursting with flavour. Thank you so much for adding a link to my blog. I’ve done the same 🙂

  2. Look at you! Your photo and recipe are great! I agree, I love spring rolls but do not like the fried version. Too heavy. These look lovely and may try my hand at them!

  3. Hey Wendy! I didn’t realize you lived in Inverness. I love Inverness! It is a beautiful lovely town and loads of great places to eat. Mind you that when I was there I was not looking for chinese! 🙂

    Good way to make up for your lack of spring rolls though! I am sure yours were delicious!

  4. you are probably better off making your own chinese, – yours look great, but I am not a fan of takeaway chinese as it is too much msg and not enough interesting vegetarian food. I think you could possibly get away without stirfrying the veg first if you want it easier (just grate the carrot) – according to one of my spring roll recipes. And I think you are lucky living in Inverness in such a beautiful part of the world.

  5. Thanks for the great idea! My city, although big enough to have decent Chinese take-away joints, seems sadly lacking in that department, although we have all sorts of other great ethnic eateries. I’ll have to give these a try to make up for what we’re missing here in Pasadena.

    It’s fun to visit your site–it’s as if we’re living parallel lives in different corners of the world. Does school end for summer for you soon? My last day for the school year is Friday, then I have two and a half blessed months before the school adventure begins again in September.

    Happy day!

  6. Great method Wendy. Much lighter and fresher – all the better to show off that sparklingly fresh filling.

    Just noticed little old me in your side bar. Thanks. You’ll see youself in mine next time you’re there.

  7. Johanna – Didn’t consider leaving the fillings raw. Will try it out next time & see which I prefer. Tried grating the carrot but preferred the stringy texture of the finely sliced veg. It’s a lot of fiddly work though!

    Christina – School ends in two weeks time for us but we have only six weeks off. Goodness, my non-teaching friends would strangle me for saying “only” six weeks!
    Enjoying your blog. 🙂

    Lucy – Thank you for the kind comments. Well done on the self-correction; I’ll take a note of that in my markbook. 😉

  8. Oh, this is surely good! Being an Asian, I am customed to deep-fried spring rolls, although the home made version is always far better than outside! I will have to try baking it and see the results…

    Thanks for dropping by my blog. It’s a pleasure to know you. 🙂

  9. I think your spring rolls sound much better than bought ones which have too little filling! Yours look lovely and fresh! I am copying down the recipe.

  10. Dave – There’s a wholesaler in the Longman Industrial Estate which supplies to local Asian restaurants but it doesn’t have a great selection of goods.
    I tend to shop at the one in Aberdeen whenever I’m down that way.
    There’s also a wee shop in the Victorian market which sells Asian foods. Haven’t been in yet though. It’s pretty small.

  11. Pingback: Sweet Potato and Spinach Samosas « A Wee Bit of Cooking

  12. Pingback: Fairly healthy. « FP Daily

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