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Deep Fried Biltong Spring Rolls with Chakalaka Sauce & Clover Cheese

Deep Fried Biltong Spring Rolls with Chakalaka Sauce & Clover Cheese

Deep Fried Biltong Spring Rolls with Chakalaka Sauce & Clover Cheese

Recipe: Daleen van der Merwe
Makes: 12 spring rolls  
Preparation: 30 minutes
Cooking: 5 minutes 

INGREDIENTS
Chakalaka sauce
1 tin chakalaka
2 Tbsp chutney
1 Tbsp Worcestershire sauce

Spring rolls
3 cloves garlic
2 tsp grated ginger
1 Tbsp oil
1 large carrot, cut in matchstick strips
5 spring onions, white and green parts chopped separately
1 Tbsp soy sauce
pinch of salt and white pepper
½ cup bean sprouts
½ cup chopped biltong
100 g Clover Tussers Cheese, cut in matchstick strips
1 Tbsp cornflour
2 Tbsp water
12 spring roll wrappers, defrosted
oil for deep-frying

METHOD
Chakalaka sauce
Mix all the ingredients for the sauce together in a small saucepan. Then heat over medium heat until warm.

Spring rolls
Heat a wok or large frying pan over medium heat and sauté the garlic and ginger in the oil until fragrant (3 – 5 minutes). Add the carrot, the white parts of the spring onions and sauté lightly. Add the soy sauce and season. Sauté for 2 minutes more, be careful not to overcook the vegetables. Tip the mixture into a colander and leave to drain until cooled. 
When the mixture has cooled down, try to squeeze as much moisture out to ensure that the spring rolls don’t become soggy. Add the green parts of the spring onions, bean sprouts, biltong and cheese.
Make a ‘glue’ to seal the spring rolls by mixing the cornflour and water in a small bowl.
Place a spring roll wrapper on a clean work surface. Spoon a heaped tablespoon of filling on the bottom corner of the wrapper, leaving a 2-cm gap. Fold the bottom corner tightly over the filling and roll to the middle of the wrapper, then fold over the left and right corners and continue rolling as tightly as possible. Brush some of the ‘glue’ on the top corner and seal the spring roll. Place the rolls seam side down in a single layer on a baking tray.
Heat oil (7 cm deep) to 180 °C in a wok or saucepan or use a deep fryer. Slide the rolls into the hot oil, being careful not to overcrowd them. Deep-fry for 3 – 5 minutes or until golden brown, turning occasionally. Drain on a wire rack and serve with the chakalaka sauce.

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