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What are you eating tonight


froggg

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Re the home-made spring rolls (above), make a simple runny batter (about 1:2.5 plain flour to water) with a couple of dessert spoons of cornflour and a bit of salt.

Use a tiny bit of vegetable oil (just wet a bit of kitchen towel with sunflower oil and wipe the pan). The pan should be on a fairly low heat. Add 2 or 3 tablespoons of the batter in the centre and swirl the pan to spread it out. After a minute or so, the edges of the wrapper will start to lift away from the pan. Just slide a spatula under the wrapper, remove from the pan and flip it onto a plate with the fried side upwards. Remove the pan from the heat, re-oil, add more batter, swirl, return to heat, rinse and repeat.

When you've made enough wrappers, stick a bit of your filling in the centre, fold the sides in and roll up. Use a little batter as 'glue' to stick it together. Either spray with a little oil and air-fry (190 C for 10 minutes, turning them over after 5) or deep-fry in hot oil (5 minutes).

The filling I used today was chicken, onion and bean sprouts, all fried in a little oil with black pepper, bird's eye chilies and light soy sauce. When assembling the spring rolls I added a few raw bean sprouts to the mix, to give a little crunch.

Edited by Eddie
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