Bug Tail Spring Rolls
  |  First Published: February 2011



1 carrot shredded

150g bean shoots

100g shredded cabbage

1 green chilli chopped

¼ bunch spring onions chopped

10 dried shitake mushrooms soaked in water and chopped

125g rice vermicelli soaked and roughly chopped

4 cloves garlic chopped

1 tablespoon ginger chopped

½ bunch coriander chopped

300g bug tails cooked and chopped

100ml sweet chilli sauce 100ml sweet soy sauce

50ml sesame oil

1 egg beaten

20 spring roll wrappers

Vegetable oil for frying

These have to be one of my favourite hot starters to pass around while having a few quiet ones with family and friends.

Apart from rolling spring rolls, there really isn’t much to them, once you have mastered the rolling, it’s endless to what you can put into them. I have used bug tails for this particular recipe, but crab, prawn or fish is fine. Remember that the filling shouldn’t be too wet otherwise the wrappers will tear leaving the insides of your spring roll through the hot oil, which isn’t pretty.

For the dried shitake mushrooms and rice vermicelli, just boil the kettle and pour boiling water over noodles and mushrooms. The noodles will become white looking and not clear when ready, the mushrooms will become soft to touch, then drain off well.

It’s this simple for the filling, place all the ingredients into a large mixing bowl and mix well.

To roll the spring rolls, which will take a little practice, place the wrapper in a diamond shape in front of you, place a spoon full of filling in the bottom corner of wrapper and fold wrapper over mixture.

Tuck the left and right hand sides into the middle and roll tightly until you have just a little pointy part of the pastry showing. Have a bowl with beaten egg at hand and dip the pastry in and stick down firmly. Your spring roll should look not over-filled, but should be firm with no tears. Repeat this process until all your filling and wrappers are gone.

Heat vegetable oil to 180° and cook 3 or 4 at a time, drain on paper towel and serve.

Serve with your favourite dipping sauce, I have used sweet soy sauce in this recipe, but plum or chilli sauce is good too. When purchasing your ingredients, it’s best to visit an Asian grocer as there spring roll pastry is far superior than from your supermarket.

I like the TYJ brand, it’s nice and elastic and not too dry.

Have fun rolling some up for your next get together, get into them!

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