Cookbook:Nigerian Spring Rolls

Nigerian Spring Rolls
Category	Pastry recipes
Difficulty

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Spring rolls are a deep-fried savory pastry with origins in Chinese and Southeast Asian cuisines. They typically consist of a flour-based pastry wrapper enclosing a filling of vegetables and meat. This recipe is for a Nigerian variation of spring rolls.

Ingredients

• Potatoes, peeled
• Salt
• Water
• Vegetable oil
• Onion, chopped
• Garlic, minced
• Minced fish and/or meat
• 1 tbsp oyster sauce
• 2 tsp soy sauce
• Tomatoes, chopped
• Carrots, grated
• Cabbage, thinly sliced
• Scallions, chopped
• Green bell peppers, thinly sliced
• Red chile peppers, thinly sliced
• Stock cube
• Flour
• Spring roll wrappers

Equipment

• Frying pan
• Stove
• Knife

Procedure

1. Boil the potatoes in salted water. Drain and mash with a fork.
2. Heat a few teaspoons of oil in a pan. Add the onion and garlic, and stir fry until the onions are translucent.
3. Add the minced fish/meat, and cook for about 10 minutes or until the meat is fully cooked.
4. Stir in the oyster sauce, soy sauce, and chopped tomatoes. Cook until most of the liquid has evaporated.
5. Stir in the carrots, cabbage, scallion, bell pepper, and chili peppers. Cook until vegetables are soft.
6. Stir in stock cube, and let cool.
7. Combine some flour and water to make a thin "glue".
8. Spread a spring roll wrapper on a flat surface. Spread 2 tablespoons of the cooked filling near the edge of the wrapper. Roll the wrapper up from the bottom until the filling is just enclosed.
9. Fold the left and right sides over the filling to make sure there are no gaps on the sides for the filling to squeeze out. Continue rolling up the spring roll into a small log.
10. Brush a little bit of the flour glue on the open edge of the wrapper, and fully fold the wrapper before placing the spring roll with the glued surface facing down.
11. Repeat the spring roll assembly process with the remaining wrappers and filling.
12. Heat enough oil in a pot for deep frying. Working in batches, add the spring rolls, and fry until dark golden and crispy on all sides. Remove from the oil and drain on paper towels.
13. Serve hot.