These crispy spring rolls are very yummy and quite easy to make. They are much healthier than the traditional fried version which is a bonus. You can make and cook a hundred or more at once using your Steam oven using Hot Air and Steam.
METHOD
- Preheat oven 230C Hot air and Steam, medium humidity.
- Mix together mince, ginger, garlic, coriander, and hoisin sauce in a bowl.
- Take out one wrapper from the packet and keep the remaining wrappers covered to prevent drying out.
- Place a few of the carrot strips with 1 T mince mixture and small amount of vermicelli diagonally at one corner of wrapper and roll, folding in edges as you go.
- Dab with water to seal end.
- Brush completed rolls with oil.
- Preheat oven to 230C Hot air with medium humidity.
- Cook Spring rolls for approximately 15 minutes or until golden brown and crispy.
- If necessary turn half way through cooking to ensure all sides are crispy
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Ingredients
400gms chicken (or pork) mince
2T grated ginger
2 cloves garlic, minced
2T finely chopped coriander root and stem
Small handful of chopped coriander leaves
2T Hoisin sauce
1 Carrot, sliced finely
1 small block vermicelli noodles soaked in boiling water and drained
1 pack small spring roll wrappers
1/4 cup peanut or similar oil with high smoke point.
