Thursday, 19 December 2013

Sluttishly Savoury: Christmas Dinner Spring Rolls


In exactly one week, we’ll all be up to our eyeballs in torn wrapping paper, gift receipts, cracker jokes and leftover turkey. In my house, Boxing Day is fairly subdued affair, thanks largely to the quantity of Christmas ‘cheer’ we consume the day before. Apart from emptying the dishwasher, cleaning away the last of the carnage from Christmas dinner and watching The Wizard of Oz, we won’t do too much. Making it the perfect lazy day to roll up a few spring rolls!

You can buy rice flour pancakes from some supermarkets, health food shops and most Asian groceries. They’re thin sheets of rice paper that you can rehydrate into spring roll wrappers in a few seconds. You can put any leftovers you have in your spring rolls, if you didn't have turkey then ham, goose or pork will taste equally as brilliant. And, if you forget to rescue a carrot, parsnip and some sprouts from the pot the day before, you can use leftover roast veggies. 

Christmas Spring Rolls (makes about 10 rolls)
You’ll need:
  • 6-10 rice flour pancakes
  • 75g cooked rice vermicelli noodles
  • 1 carrot, shredded
  • ½ parsnip, shredded
  • 3-4 Brussels sprouts, shredded
  • 6-10 chives, snipped into 3cm lengths
  • leftover turkey
Make it!
  1. Soak each rice paper wrapper in warm water for 5 seconds then lay it out flat on a clean tea towel.
  2. Layer small handfuls of noodles, carrots, parsnips, sprouts, chives and turkey in the centre of the pancake.
  3. Fold the part of the wrapper nearest to you over the filling, tuck in the edges and roll up to make a cigar shape.
  4. Repeat with the rest of the wrappers.
  5. Heat a couple of centimetres of oil in a pan until it’s hot enough to sizzle when you add your spring rolls.
  6. Fry each spring roll for about 4 minutes, turning halfway. Drain on kitchen paper.
  7. You can keep them warm in the oven at this stage, but don’t leave them longer than about 20  minutes of they’ll go soggy!
Personally, I just need a some sweet chilli sauce to dip these in, but if you want something a bit more festive then mix 1 tbsp cranberry sauce, 2 tsp lime juice, 1 tsp soya sauce, 2 tsp cold water and some chopped chilli. Pop in a wee bowl and serve alongside the spring rolls.

1 comment:

  1. Fabulous! Thanks for posting this well in advance of Christmas - I now have time to go shopping for the pancakes and rice noodles :)

    ReplyDelete

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