Spring rolls

Serves 4
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Crispy little snacks such as spring rolls, samosas and patties are great vehicles for disguising ingredients. Spring roll wrappers are pretty easy to find these days, especially in Asian supermarkets. I always keep a packet of them in the freezer for emergencies.


16 small spring roll wrappers

1 egg, beaten

Vegetable or corn oil for deep frying

For the filling

6 spring onions, shredded on the angle

1 clove of garlic, peeled and crushed

1 small piece of root ginger, peeled, finely grated

1 medium carrot, peeled and finely shredded

4 or 5 fresh shiitake mushrooms, thinly sliced

1tbsp chopped coriander

A few leaves of pak choi, shredded

1 chicken thigh cooked and shredded or 4-5 cooked prawns, chopped

1/2 tbsp sesame oil

Salt and freshly ground black pepper

Heat the sesame oil in a large frying pan and quickly fry all of the ingredients for a minute, stirring every so often, then season and transfer to a plate and leave to cool. Separate the spring roll wrappers; lay on a flat surface.

Place about a tablespoon of the filling in the centre of the end that is towards you. Fold over the two ends towards the centre then brush with the beaten egg and roll up as tightly as possible and transfer to a tray. They will keep in the fridge for a few hours but not much longer as they tend to go soggy.

Pre-heat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer and fry the spring rolls for 2-3 minutes, turning them with a slotted spoon and draining on some kitchen paper. Serve with sweet chilli dipping sauce or similar.

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