$14.95
A spring roll crossed with a dumpling, these Springlings are a deliciously and easy mid-week meal.
Ingredients
Springlings Mixture
- 500g chicken mince (or 200g of tofu if you prefer a vegetarian option)
- 2 cloves garlic crushed
- 1 spring onion sliced
- 1 tbsp fresh ginger, grated
- 1/2 long red chilli finely diced
- 1 cup finely grated savoy cabbage
- 1.5 cups bean sprouts
- 1 carrot, grated
- 1 zucchini grated
- 1 tbsp gluten free soy sauce or tamari
- 1/2 lime, squeezed
- 1/4 cup finely chopped coriander
- 1/4 cup finely chopped mint
Preparation
- Olive oil or coconut oil (for cooking meat mixture and frying)
- 2 packets rice paper
Dipping Sauce
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 1/2 lime, juiced
- 1/2 tsp caster sugar
- 1/2 long red chilli finely sliced
Asian Greens
- 2 bunches bok choy
- Olive oil or coconut oil (for frying)
- 1 garlic clove, thinly sliced
- 1 long red chilli, thinly sliced (optional)
- 1/2 cup water
- Sesame seeds (optional)
Method
Step 1
In a frying pan, heat 1-2 tbsp of your choice of coconut oil or olive oil. Add garlic, spring onions, ginger and chilli and fry for around 1 minute until fragrant.
Step 2
Add in chicken mince and stir to combine. Cook on high and break up chicken to a medium mince.
Step 3
Add in the cabbage, bean sprouts, carrot and zucchini and cook for 1 minute or until softened.
Step 4
Add soy sauce (or tamari if preferred) and the juice of 1/2 a lime. Stir to combine. Taste mixture and if you feel it needs more seasoning, add additional soy sauce.
Step 5
Turn off heat and add in the freshly chopped coriander and mint.
Step 6
Transfer to a clean bowl and allow to slightly cool.
Step 7
Set yourself up with a bowl of warm water (the bowl must be big enough to put one full sheet of rice paper into it). Next to that place a clean damp tea towel on your bench, along with with the bowl of the cooled mixture.
Step 8
Submerge your rice paper into the warm water for about 15 seconds, then place onto the damp tea towel for another 15 seconds or so, until soft enough to fold.
Step 9
Add a tablespoon of the Springlings chicken mixture in a line on the rice paper towards the edge closest to you. Starting from the bottom section of the rice paper, fold it over the chicken mixture and roll forward. Gently fold each side toward the chicken mixture and then fold forward until the end of the rice paper. You want to make sure that you have a couple of layers of the rice paper surrounding the filling to avoid it splitting when you fry. If there isn't, reduce the amount of filling you use on the next one.
Step 10
Continue until all of the mixture has been used.
Step 11
In a large saucepan over high heat, heat some coconut or olive oil. When hot, add in your Springlings and cook for around 2 minutes on each side until crispy. Remember the mixture inside is already cooked so this part is purely for added crispiness! Once cooked, place on a plate with paper towel to absorb any excess oil. Consume straight away to avoid the springlings going soggy.
Step 12: Dipping Sauce
While the Springlings are cooking, add all dipping sauce ingredients to a small jar or container with lid and shake to combine. Serve in a small bowl alongside the Springlings.
Step 13: Asian Greens
Wash the bok choy and cut the bottom off to separate into individual stems.
Step 14
In a hot frying pan (with a lid) add the olive oil or coconut oil. Once hot, add the garlic and chilli and and sauté until fragrant.
Step 15
Add the bok choy and water and stir to combine. Cover and cook for 3 minutes until tender then remove from heat. Transfer to a bowl and top with sesame seeds to serve.
