Easy-Peasy Spring Rolls
- What you'll need
- 1x packet of 20 spring roll wrappers ($3.00 pack in the freezer section of supermarket)
- 2 cups left-over beef bolognaise or nacho mince (i.e. beef, onion, tomatoes, and spices)
- Half a tub of cream cheese
- 1 cup grated edam or cheddar
- Sunflower oil
It’s spring and school holiday time, so it’s the perfect excuse to participate in some flavoursome inventions. My three boys and I turned a hand to homemade spring rolls. The result? Super easy and affordable because you can experiment with whatever ingredients, flavours, leftovers you have in the pantry and fridge, and they aren’t as fiddly as they look! Here are our two favourite flavour combos from lockdown – savoury and sweet!
Beef and cheese
Leave the spring roll wrappers to thaw on the bench – should only take 10 – 15mins.
Next, organise your bench so each ingredient is within reach.
Take a wrapper, place on bench, in one corner dollop a tablespoon of mince, then two teaspoons of cream cheese, and a sprinkle of grated cheese.
Then carefully roll from the corner towards middle, once you reach the middle, tuck both sides in and keep rolling till the end.
Once you have all your beef rolls, either shallow fry on a medium heat for 2 – 3 minutes both sides, or pop them into the oven (180 degrees fan bake), drizzle with oil, for 15 minutes – turning once.
Let them cool down slightly and then devour! We accompanied ours with an aioli dipping sauce and a guacamole!
To end on a sweet note, take another packet of wrappers and switch out the beef and cheese for marshmallows, banana and chocolate. For 20 wrappers, we divided 2 bananas, a quarter block of Whittakers creamy milk chocolate and 40 marshmallows. Sooo good!