Crispy spring roll parcels filled with creamy mashed potato, bacon, sweetcorn, peas and Chinese chives, shaped like little flowers and deep-fried until golden.
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Serves: 5
Cuisine: Chinese
Course: Appetiser / Snack
Difficulty: Medium
Tags: Chinese Recipes · Spring Rolls · Appetiser · Snack · Deep Fried · Crispy · Party Food
Ingredients
- 1 tbsp tinned sweetcorn kernels
- 1 tbsp frozen green peas
- 5 strips Chinese chives (Gau Choi)
- 10 × 5-inch spring roll pastry sheets
- 2 medium potatoes
- 3 rashers bacon
- 1 tsp salt
- 1 tsp coarse black pepper
- 750ml sunflower oil, for deep-frying
Method
1. Prepare the vegetables
Boil the sweetcorn, green peas and Chinese chives for 2–3 minutes, until cooked.
Drain well and set aside.
2. Prepare the potatoes
Wash and peel the potatoes.
Steam until completely cooked, then mash until smooth.
Set aside to cool slightly.
3. Cook the bacon
Cut the bacon into small pieces.
Heat a pan over medium-low heat and stir-fry the bacon until golden brown and cooked.
Remove from the pan and set aside.
4. Make the filling
Add the cooked bacon, sweetcorn, green peas, salt and coarse black pepper to the mashed potato.
Mix thoroughly until all the ingredients are evenly combined.
5. Shape the flower spring rolls
Place approximately 1 tbsp of the filling in the centre of a spring roll pastry sheet.
Bring two opposite corners towards the centre, followed by the remaining two corners, creating a small pouch or flower shape.
Tie the top of the pouch with a strip of Chinese chive and trim away any excess chive.
Repeat with the remaining pastry sheets and filling.
6. Deep-fry
Heat the sunflower oil in a wok over medium-low heat.
Carefully place the flower spring rolls into the hot oil and deep-fry until golden and crispy.
Remove with a slotted spoon or tongs and drain on kitchen paper.
7. Serve
Serve immediately while hot and crispy.
Notes
- Keep the filling dry: Make sure the mashed potato filling is relatively dry, as excess moisture can make the spring rolls difficult to seal.
- Keep the pastry covered: Cover unused spring roll pastry sheets with a slightly damp cloth while assembling to prevent them from drying out.
- Control the oil temperature: Use medium-low heat so the pastry becomes crisp without browning too quickly.
- Secure the shape: Thin strips of Chinese chive can be used to secure the flower shape. Cooking twine can also be used, but remove it before serving.
- Serving suggestion: Serve as an appetiser or party snack with sweet chilli sauce or another dipping sauce.
