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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

Barbecued  Springrolls 346X318
  • 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

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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.
Ingredients
Instructions

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