Jeni Wright, Eric Treuille, Le Cordon Bleu

Mini Spring Rolls

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
These are made by cutting spring roll wrappers into four small squares. You can use the same filling as in the spring rolls above, or one of the suggestions from the box, left.
  1. Roll the wrappers as in step 1 above, making sure that the filling ingredients are shredded very finely and only a small quantity is used so they do not burst.

  2. Place a batch of spring rolls in a fryer basket and lower gently into 180°C oil. Deep-fry until crisp and golden, 2-3 minutes.

  3. Lift the basket out of the fryer and shake to remove excess oil. Tip the spring rolls on to paper towels. Let drain thoroughly before serving.