Simple and Easy Spring Rolls

Springs Rolls have become increasing popular in the Western since Asian cuisine took off in the early 60's. They are normally given as an appetiser and come with various fillings. When I started working in Fortune Castle, one of the jobs I was given was making the spring rolls and for something so simple there is a technique to it.

Fast forward several years later and i'm making spring rolls still, alongside my wife and I am not boasting when I say, we make some of the best spring rolls north of the 60th Parallel. It has taken about a year, but we have also got our technique and filling down to a unbelievable tasty product. We make around 40 every couple of months or so, the idea is we freeze them down for snacks or appetisers, but they don't always get that far. However, you don't have to take my word for it, here is our recipe so you can make them yourselves.

This recipe makes 40 spring rolls (you can modify and experiment to your tastes but this is our standard):-

1 packet of 40 Spring Roll sheets (You can get these in Asian markets)
700g minced beef
100g bamboo shoots, sliced
2 medium onions, finely diced
2 medium carrots, grated
2 cloves of garlic, minced
200g cabbage, finely diced
1 paprika, finely diced
2 tbsp soy sauce
1 tsp ground ginger
1 tsp curry spice
pot of cold water

Start by brown off your mince, then set it aside to cool down. Then mix all the other ingredients in a mixing bowl, adding the cooled down mince. Put on your deep fat fryer, or put some oil in a pan and heat up. You want the oil around 180C. If you are using a pan/wok, one trick to know how hot it is is by using chopsticks. Place them straight into the oil, if you see little bubbles, then it is hot enough. Don't do this with plastic ones as they will melt.

Now we can start putting the rolls together. To save time, instead of separating your sheets as you go, do them all at once and then cover with a lightly damp cloth. Be careful at this stage not to rip them. This is a great tip from my Wife.

 Start by putting your filling in, about a tablespoon is enough, too much and it won't cook.

Fold over tightly.

Fold until half way.

Then take the sides and fold to the middle.

Dip your fingers into the water and spread onto the unfolded side of the wrapper.

Continue folding until all wrapped.

Put onto a tray, don't pile on top of each other. Then repeat the process.

Carefully put them into your hot oil, CAREFULLY! Don't overcrowd the fryer, and allow to cook, turning them to cook evenly. Once a nice golden colour, take out and place onto a wire rack to drain. If you don't have a rack, use some kitchen towel on a plate instead. Serve immediately. 

If you want to freeze, cook them and allow to cool. When reheating,place into a preheated 225C oven for 10 minutes, turning half way through.

It really is that simple, now you can host your own Asian themed party and wow your guests. 

Karjalanpaisti, Karelian Hot Pot A National Dish from Refugees.

Karelian Hot Pot (or Stew) is considered the national dish of Finland but its popularity throughout Finland is a recent occurrence. 75 years ago Finland was plunged into a war that it didn't want, the Soviet Union invaded with over 750,000 troops and all that Finland could do was send 250,000 young men, with antiqued equipment to stand against the Red Bear. After a valiant defence which saw the Soviet Union stalled on every front, peace negotiations managed to end the war. However, despite all that Finland did, it lost 11% of its territory and 30% of its economy. The territory was mainly the eastern region of Karelia and given the choice, the Finnish citizens decided to pack up and move away from the Russia areas leaving a ghost region. This caused the biggest refugee crisis that Finland has seen. With the move, the Karelians brought with them many things, like food, music and history.

One such dish, and the most recognised alongside Karelian Pastries, is the Karelian Hot Pot. This dish arose as a festive meal due to the scarceness of meat. It is another dish that exemplifies the simpleness but wholesome tastiness of Finnish foods. It traditionally uses bits of beef and pork cooked in water, black peppercorns and salt. However, nowadays, it is usually seen with added ingredients like allspice, carrots and onion. It is so quick to prepare and is just braised in a iron pot in the oven.

This is a great dish for those with little time, like on Sundays.

So for a nice feeding of 4/5 people you will want to have:-

250g stewing beef, cut into 1" pieces
250g stewing pork, cut into 1" pieces (alternatively you can use just 500g of beef or pork)
1 large onion, sliced
2 carrots, sliced
1tsp salt
1tsp black peppercorns
1tsp allspice
2 bay leaves
250ml beef stock
500ml water

Preheat your oven to 150C. Brown your meat in the iron pot over a medium heat, take out the meat and set aside. Now add a little bit of oil to the pot and add the onions, cook for 30 seconds, add the carrots and meat, salt, peppercorns, all spice and bay leaves. Stir until all mixed and add the stock and water. Cover with a lid and place in oven for 3 and a half hours.

You can also turn it down to 125C and cook for 5 and a half hours.

It is normally served with mash potato and lingonberry jam.

So go on, give it a try, this is a perfect dish for Sundays as you can make it all up the day before and just pop in oven before you head out to church.

Finnish Cabbage Casserole

Cabbage Casserole (Kaalilaatikko in Finnish) is a traditional Finnish dish that is fairly simple to make and can be done in large quantities and frozen for future meals. Like many Traditional Finnish dishes, every family has their own version and way of making and serving it. My take on it comes from making it at work and also from Tanja's version. It is highly nutritional and very filling, a great winter dish. Also it can be made the night before (most Finns say it tastes better left overnight in the fridge). It is normally served with Lingonberry Jam, but you can serve it with cranberry or, as my wife likes to, with cottage cheese

So to make a portion that will serve 8 people (or do 4 meals for a couple), you will need to have:-

1.25 kilos Cabbage
500g mince (I used beef-pork mince)
300g rice (Easy cook is best in my opinion for this dish)
1 onion, diced
2 medium carrots, grated
1 clove garlic, crushed
1 litre of beef stock
3 tbsp Dark Syrup (Treacle)
salt and pepper¨
Lingonberry (or other savoury jam) or Cottage Cheese to serve

Firstly heat you oven to 180oC. Then in a pan, add a tiny bit of oil and fry your onion and cabbage, you want to cook it until the cabbage is al dente (has a bite but still edible), then put it in a large bowl. Return the pan to the heat and add the mince and garlic, brown the mince then add to the bowl. Add seasoning, carrots, rice and the syrup, mixing it thoroughly. Add to a large casserole dish, add half the beef stock and put into the oven.

Cook for 20 minutes and then stir, adding the other half of the stock. It is very important not to let the stock run out as it will turn your cabbage bitter. Cook for a future 20 minutes. The rice will have soaked up all the stock and other juices and become edible. Serve straight away, goes great with fresh bread and butter, or allow to cool down and put in fridge.

If you are going to leave it overnight, do as above then when you want to reheat, add about 200ml of water and put in a preheated 180oC oven for 10/15 minutes.

I hope you will love this Finnish one-pot, I know I do. The syrup gives it a nice sweet under current, mixing well with the savouries.