Serves: 4
Spring Rolls
- Prep Time
- 35 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 35 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 400g shrimps, chicken breast or pork tenderloin
- 300g leek
- 300g carrots
- 300g courgette
- 300g mushrooms
- 2 cloves of garlic
- 40g ginger
- 2 eggs
- 20 tbsp peanut oil
- Chilli
- Pepper
- 2 tbsp soy sauce
- 24 spring roll wrappers (20x20 cm)
Instructions
- 01 For the filling, cut the shrimps, chicken or pork into slices or cubes. If the shrimps aren't too big - leave them as they are. Then wash the leek, carrots, courgette and mushrooms. Peel the carrots, garlic and ginger. Slice all the veggies and chop the garlic and ginger.
- 02 Whisk the eggs in a bowl and save it for later.
- 01 Prepare the barbecue for direct heat, approx. 200°C.
- 02 Put the Original GBS Wok on the grate and let it preheat.
- 03 Heat 2 tablespoons of peanut oil in the wok and sear the meat or shrimps in it. If you are using chicken - let it fry for 10 minutes - less if you are using shrimps. Remove from the wok and add a bit of oil to the wok. Put in the vegetables and fry for 4-5 minutes. After 3-4 minutes, add the garlic, ginger and chilli. Season with pepper and soy sauce. Tip, use a dash of soy sauce because otherwise it can get too runny.
- 04 Now fold the spring rolls. Place two wrappers on top of each other. Place a suitable amount of filling on the middle. Brush the edges of the wrappers with the egg. Fold in the vertical sides - then brush the upper and lower edges and roll it into a spring roll. Brush the rolls with oil.
- 05 Grill the rolls over direct heat of 200°C on all three sides for 1 minute - or until they have grill marks. Serve with homemade chilli sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 400g shrimps, chicken breast or pork tenderloin
- 300g leek
- 300g carrots
- 300g courgette
- 300g mushrooms
- 2 cloves of garlic
- 40g ginger
- 2 eggs
- 20 tbsp peanut oil
- Chilli
- Pepper
- 2 tbsp soy sauce
- 24 spring roll wrappers (20x20 cm)
Instructions
- 01 For the filling, cut the shrimps, chicken or pork into slices or cubes. If the shrimps aren't too big - leave them as they are. Then wash the leek, carrots, courgette and mushrooms. Peel the carrots, garlic and ginger. Slice all the veggies and chop the garlic and ginger.
- 02 Whisk the eggs in a bowl and save it for later.
- 01 Prepare the barbecue for direct heat, approx. 200°C.
- 02 Put the Original GBS Wok on the grate and let it preheat.
- 03 Heat 2 tablespoons of peanut oil in the wok and sear the meat or shrimps in it. If you are using chicken - let it fry for 10 minutes - less if you are using shrimps. Remove from the wok and add a bit of oil to the wok. Put in the vegetables and fry for 4-5 minutes. After 3-4 minutes, add the garlic, ginger and chilli. Season with pepper and soy sauce. Tip, use a dash of soy sauce because otherwise it can get too runny.
- 04 Now fold the spring rolls. Place two wrappers on top of each other. Place a suitable amount of filling on the middle. Brush the edges of the wrappers with the egg. Fold in the vertical sides - then brush the upper and lower edges and roll it into a spring roll. Brush the rolls with oil.
- 05 Grill the rolls over direct heat of 200°C on all three sides for 1 minute - or until they have grill marks. Serve with homemade chilli sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
