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Spicy Spring Rolls

Tasty spring rolls with a touch of chilli.

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Finely chop capsicum, spring onions, mushroom, water chestnuts and cabbage.
Finely chop chillies. If you like things spicy add more or keep the seeds in.
Heat oils in a frypan and add onion, chillies, ginger and capsicum.
Stir a minute then add all other vegetables.
When vegetables are cooked remove from pan.
Add mince to pan and cook until browned (use more oil if necessary).
When mince is brown, return vegetables to the frypan.
Add sherry, soy, and Five Spice powder and stir until well mixed.
Cook until most of the liquid has evaporated.
Get a wrapper and place a heaped spoon of mixture across one corner.
Begin to roll towards opposite corner tightly, folding sides in as you go.
Deep Fry until golden and serve with soy, sweet chilli, or sweet and sour sauce.

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It is important not to have a lot of moisture with the mix when rolling, drain if necessary.

Preparation Time: 30M

Cooking Time: 10M

Jan149 July 2010

This is a great starter for a bbq. Tingling on the taste buds. I served them with sweet chilli sauce mixed with some bbq hickory mixed in. You will come back for more.

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Philippa Jane January 2010

having made home made spring rolls for many years, I'd also suggest making the meat/veg mixture the day before and chill for at least 4-5 (preferably 24 hours) before making the rolls. They do freeze well - I usually do them in bags of 8-12 mini spring rolls. If you're going to go to the trouble of making one batch, may as well triple/quadruple it and have some for later! I lay them on trays, separated by freezer wrap and wrapped in foil (to prevent freezer burn/ice forming), then bag once frozen.

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- Philippa Jane January 2010
  
  forgot to mention, a combination of lean lamb, chicken and pork mince yields very, very tasty results. (My recipe for spring rolls on my members page if anyone is interested)
  
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jackicam January 2010

Are you having a cocktail party or something? Cause I wanna come too! I'll be your food taster : )

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