Rice paper spring rolls

Serves: 4
Course: Lunch, dinner, side, starter
Cooking Time: 10 mins
Prep Time: 20 mins
  • 1 clove garlic, chopped or grated
  • 2 tbsp ginger, grated
  • 2 spring onions
  • 300g cabbage
  • 1 large carrot
  • 1 small courgette
  • 200g mushrooms
  • 3 tbsp fresh coriander, chopped
  • 150g leftover cooked chicken, turkey or pork (finely chopped)
  • 1-2 tbsp soy sauce
  • 1 tsp toasted sesame seed oil
  • 16-20 rice paper wrappers

1. Place the garlic, ginger and spring onions in a food processor or chopper and blitz till everything is very finely chopped.

2. Heat one tablespoon of oil in a wide pan and add the ginger and garlic mixture. Next place the cabbage, carrot, courgette and mushrooms into the food processor. You may need to do this in batches. Blitz till everything is chopped; it doesn’t need to be as finely chopped as the garlic and ginger mix. Add this to the pan, along with the meat and stir to combine. Sauté everything for four to five minutes. Season to taste with the soy sauce and sesame oil.

3. Fill a shallow bowl with water. Dip each rice paper wrapper in the water and then put it on to a chopping board. Add two tablespoons of filling and then fold the bottom up over the filling, followed by the sides and the top. Roll it tightly like a burrito.

4. Repeat with the remaining wrappers till all of the mixture is gone.

5. Preheat an air fryer to 200 degrees. Spray the spring rolls with cooking oil and cook for five minutes, turn them over and cook for another five minutes. Alternatively, you can pan fry the spring rolls till crisp and lightly golden. Serve hot with soy sauce or a dipping sauce of your choice.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer