Homemade Spring Rolls

Hey everyone its Barry here welcome to my virgin kitchen I hope you are well today we’re gonna be making our very own homemade spring rolls we’re gonna fry them and we’re also gonna bake them if you know already this is part of my homemade Chinese takeaway playlist and actually this is the last one at the moment in this playlist because I don’t want to be known as the Chinese takeaway guy but we will come back to it and do another batch the actual next block of recipes we’re going to do is heavily requested vegan I’m not a vegan I’m excited about that but regards to this playlist if you’ve missed any others we’ve done loads of recipes all right on the playlist so be sure to have a Bharath on get some inspiration check out the full playlist and of course keep serving me your pictures I don’t never know I have some pretty exciting news to share soon keep an eye on my social media but it does involve you yes I’ve done a little bit of prep we’re going for pork spring rolls today I think that she realized that a spring roll and an egg roll I thought they were the same this is a different thing but actually different things egg roll actually has ech heck egg in the wrap alright so I’m using pork meat today you could use any meat you like chicken beef lamb whatever or keep it vegetarian but we have to cook whatever meat we’re using first of all I’ve just chopped that fairly fine and go small if you want you could probably get away with using mince if you want we’ve got some bamboo that I got from a tin drained off and just sliced thin some spring onions and these are some carrots carrots carrots that I’ve julienned so I didn’t slice them thinly using my obsessive chef chopping board that I use on the last gadget video oh no no I’ve got this other gadget this julienne peeler which you just run along like this and then you just get these nice fine shreds of carrot of course you can chop it fine if you want but I saved a lot of time last but not least are these mushrooms these are just some shiitake mushrooms I’ve soaked in hot water for 20 minutes drained off they’re really fragrant and all I’m gonna do is just chop them up really roughly like I’m not even gonna do it into any sort of equal amounts just like rough chunks what I mean by rough chunks is it doesn’t have to be symmetrical I’m just literally just chopping up so maybe don’t want it too big so that it’s gonna bulge out of a spring roll but just when it’s sort of nice and fine like this we’re gonna fry this off now super flavor okay walk down first we’re gonna use this twice once to cook the meat and any other to get the spring rolls frying it’s gonna add some ground nut oil I’m going to need a bit more of that to fry in or you can use vegetable oil later gonna push the pork in the pan is not completely warm yet but I don’t want I’m gonna warm it up with it or you can’t get it smoking hot if you prefer I just want to get my mushrooms in and when I’m filming I want to be a bit safer so the pork and then those chopped mushrooms a bit of carrot try to get in them but waiting it in it just frying this through then been a couple of minutes already so you can see the porks turn white from the outside but the inside some of the bigger pieces will still be pink make sure you really give it a good cook through and you can sort of use your spatula if you want to cut it in half a big piece of that and make sure there’s no pink but you know a good 5 minutes should definitely do it I’m now gonna add in some Chinese five-spice good tablespoon of that and some soy sauce about a teaspoon of that but we can change all this later we can tweak it and stuff like that mix that through and that will do for the moment so I’ll just take it off the heat let it cool down that’s it transfer the cooked mixture to a large mixing bowl and clean out your wok all right we’re gonna need it for frying it’s some holidays and the kids have just come back from morn out somewhere so they might get involved or they might just sit in one dough or they might watch the telly what mine is this is smelling and looking good carrots go in and my kids come in spring onions alright kids yeah alright spring onions alright spring rolls yeah and then the strips of bamboo go in there as well which look a little bit like pineapple does that I like pineapple to you clay she said yeah if you can hear that yeah also gonna add in a handful of bean sprouts I’ve never had so many bean sprouts in the kitchen since doing these Chinese recipes we were making loads is good I mentioned it the other day it’s been having a lot of ginger as well this is some fresh ginger which smells awesome I’m just gonna grate it about a heaped teaspoon I a little bit more soy sauce about a teaspoon or so so pepper and then we’re just gonna give this a mix together and they’re filling even though it’s a little warm still that’s fine because it will actually help to wilt some of these vegetables down a little bit we just want to coat it mingle it because this will essentially be our filling not only that but the five-spice and the soy inside the pork and the mushrooms is just coating these other ingredients as well it’s working the gaps like a fusion a little medley so right here is some filo pastry these are sheets I’ve actually got two on top of each other because I was told that’s quite good to add strength to it if you can’t get spring roll pastry in your supermarket like I couldn’t I want to try and make this as common to everyone so rather than ordering out online or ever or go into a specialist shop if they don’t stop it apparently filo pastry is almost just as good so I’m gonna spoon the fill in on my oven to preheat you can hear that in the background put it into like a a log shape and then you’re gonna lift it forward so that it encases it in like so then you’re gonna bring this side over and then this side over so this is two parts corn flour one part water and I’m just brushing it onto the pastry lightly to act as a sort of glue and it will help to seal it when we press it down hopefully roll it towards it right now so one and then to sitting it on the seal like so that is the first ever spring roll I’ve made we’re gonna leave it at sit on the seal so it dries and holds that together once we fry it slush bake it and I’m gonna repeat that a couple more times I’ve got my oil in the wok heating up in the background but this is gonna be our baked version so I’ve got a little bit extra ground up over there and I’m just gonna brush it all over our wrapper dugu we’ll do the other side too all right my oven is preheated to 180c or 160 C fan and it’s gonna go in there for about 20-25 minutes do you want to try one of my spring roll was in a minute all right the only other option guys is frying it so we’re just getting this nice and warm I’ve got a bit of bread there which I’ll chuck in and once it fries and goes golden brown after 10-15 seconds I’ll know that that groundnut oil is hot enough and you have one is in the oven all right so this is just a piece of bread that I’ve dropped in and it’s starting to fry pretty much immediately so we can put a spring roll in I’ve just turned it over I’ve got a nice light golden color on it already just really wanting it to firm up crisp gently but not be too well-done all right just turn this over and get that nice even golden color on both sides oh my gosh haha kitchen towel just to let that oil cool down absorb some of the fat I am loving that smells amazing we’re really interested to see how the baked one compares to this but I’ve got one more wonderful eye and I’ma bring it together and compare it oh these are naughty all right there we go that is our fried one I’m gonna get the other one from the oven and in comes the baked one so you can see the difference in color it’s actually not that much it’s obviously less of a fried smell going on but visually quite impressed by that I think this one’s gonna be a bit more crunchy though so um a slice it in half all right so this is the baked one oh my gosh that is still like a proper spring roll look at the feeling that is wedged now to be fair to the fried one that has been sat there for five minutes because the baits did take half an hour but yeah it’s a bit softer it was crispy when it came out look at that loaded filling oh my gosh ready mrs.

B this is the fried one mmm oh is that close it’s very nice that felt a lot more like proper authentic that one this is the bait one hmm mm-hmm it is hot in the middle girls come out the oven that was really not there’s not much they were different I think that I think that fried one would have been as crunchy if we’d have eaten it straight away yeah yeah it took a little bit longer to have extra five minutes on the baking time just to get that most brownness on there just to make it a little bit more even looking the fried ones got that but you said that authentic yeah it feels a bit warm I like this this is good yeah it’s got a nice crunch on it as a healthier alternative so definitely worth the try I know it’s deleting it so there we go if you wanna check out the rest of the day all right recipes in the Chinese playlist keep your requests coming so we’ll come back to and add more recipes to it but any vegan recipes do let me know down below and I’ll get cracking on those so see you later bye

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