Help with spring rolls/samosas

Zziggi

After buying some stir fry veggies that were a bit naff, i thought i'd put them in spring rolls. I have some of the "pastry" you use to make spring rolls that i bought from a chinese supermarket. I precooked the stir fry veggies and then tried to stuff the spring rolls. i made them "sausage" shape with the ends tucked in. When i fried them they unrolled a little.

Should i have stuck the end down? if so, with what?

Do you have to cook them soon as you have made them or will they be OK to be kept in the fridge for a couple of hours until teatime?

Anyone got some good recipes for filling spring rolls please?

Can i use the same "pastry" to make samosas?

Thanks.

Pink.

I usually brush a little beaten egg around the edge and that helps to keep it together.

Pink

ladygrey_2

I also make these with filo pastry

ladygrey_2

chicken breasts, without skin and boneless
vegetable oil
light soy sauce
Chinese 5-spice powder
Chinese mushrooms, optional
1 garlic clove, finely chopped
fresh ginger, grated
bean sprouts
Spring onions, finely sliced
carrot, finely sliced
oyster sauce
cornflour
water


fry chicken or use leftovers with onion
add other ingredients
add a little cornflour in water if needed to thicken

Noozan

Use a little egg or a thick paste made with cornflour and water to seal the end of your rolls. It's best to make them when you intend to cook them as the dampness of the egg will make the pastry soggy and stick together.

Noozan

Briefly stir fry thin strips of: ham, carrot, courgette, beansprouts and crushed garlic. Season generously with pepper. Allow to cool and use to fill spring rolls.

Drop vermicelli noodles into boiling water, leave to soak for 2 mins, drain. Cut through them a few times with a pair of scissors (makes them more manageable) and mix with small bits of diced prawns or chicken, mushrooms, ground cumin and coriander. Use to fill spring rolls.

Stir fry minced pork, !!!!ake mushrooms and finely shredded cabbage leaves. Season with soy sauce. Allow to cool and use to fill rolls.

chloe99_2

i just use a thickish flour and water mix to stick them, keep the pastry covered with a slightly damp cloth to prevent drying out (which could be a problem if you left them in the fridge?) they will be fine frozen and can be fried straight from the freezer