the Ingredients
Instructions
Crispy spring rolls – there’s nothing like it! Turn the barbecue on and get going – it’s an easy snack with lots of possibilities and variation.
In the kitchen:
- 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.
- Whisk the eggs in a bowl and save it for later.
At the barbecue:
- Prepare the barbecue for direct heat, approx. 200°C.
- Put the Original GBS Wok on the grate and let it preheat.
- 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.
- 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.
- 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
- 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.
- Whisk the eggs in a bowl and save it for later.
- Prepare the barbecue for direct heat, approx. 200°C.
- Put the Original GBS Wok on the grate and let it preheat.
- 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.
- 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.
- 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:
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