Chicken (or Pork) Spring Rolls or Lettuce Cups

Delicious crispy golden spring rolls, with a juicy tasty filling!

Easier than you'd think, especially when you can rustle them up with a stir fry mix - super tasty and you can either fry, bake or cook in an air fryer depending on your preference.

 

For a low carb version, this is also delicious wrapped in lettuce leaves while it's hot, san choy bau style.

Ingredients

• 2 tbsp neutral oil
• 4 cloves garlic, peeled and finely chopped
• 1 inch ginger, finely chopped or grated
• 500g chicken or pork mince (I like Heck chicken mince)
• 300-325g pack basic stir fry mix (one with cabbage / greens / carrots in is good)
  
• 300g fresh beansprouts
• 8 dried shiitake mushrooms, soaked for 20 minutes (optional) then chopped up
• 2-3 tbsp oyster sauce to taste
  
• 2 tbsp light soy sauce, or to taste
• 1 tbsp cornflour

To wrap

• Approximately 25 large spring roll wrappers OR 40-50 small spring roll wrappers OR a pack of filo pastry sheets (cut in half) OR an iceberg lettuce split into whole leaves (larger leaves could be cut into two if you prefer)
• 1 tbsp cornflour plus 1.5 tbsp water mixed to a thin paste if using spring roll wrappers or filo pastry (to seal)

Method

1. Heat the oil in a large wok and add the garlic and ginger, and toss quickly to flavour the oil (do not burn the garlic or it will taste bitter).

2. Add the mince and stir fry, breaking up the mince until it has changed colour.

3. Add the vegetables, beansprouts and mushrooms and continue to stir fry for a couple more minutes.

4. Add the soy sauce, oyster sauce and mix the cornflour with a couple of tablespoons until it's thoroughly combined, and add that too.

5. Continue to stir fry until all the liquid has disappeared and it is only just coated in a hint of a thick sauce. Taste for seasoning.

6. If making spring rolls, cool thoroughly before wrapping, or if using lettuce wraps, serve hot or warm.

For making spring rolls

1. See here for a nice slow demonstration of how to roll the spring rolls in your chosen pastry.

2. If you prefer to oven bake (20-25 minutes gas mark 6 / 200C) or cook in an airfryer (200C 10-15 minutes) spray your spring rolls all over with neutral oil, then place on a rack and cook on a high heat until golden and crispy.

3. To deep fry your spring rolls, heat the oil until it's around 175-190C / 350-375F - don't worry if you haven't got a thermometer, just heat the oil until when you put in the handle of a wooden spoon, rapid bubbles come off it (I often do this, it works a treat!). Add a few rolls (depending on the size of the rolls and your pan!) and cook for approximately 1.5 to 2.5 minutes, turning them, until they are a nice deep golden colour and crispy.

4. Serve with your choice of dip - I have a selection of very easy dips here, or you could serve with sweet chilli sauce (see here for my recipe) or sweet and sour sauce. They're also tasty wrapped up in a lettuce leaf with some fresh herbs in it, such as coriander, mint and basil before dipping!