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Supper inspiration - what to have for dinner?

Not sure what to have for dinner? If you're lacking in inspiration and want something quick, easy and tasty, then welcome to Gransnet's Daily Dinner Inspiration. We'll update this page daily with a tasty recipe idea as recommended by Gransnet users. Bon appetit!


Spring rolls

Prep time: 1 hour
Cook time: 1 hour 
Serves: 4-6 

spring rolls 


  • 800g pork mince
  • 20 king prawns
  • 4 spring onions
  • 2 grated carrots
  • 100g cornstarch sticks
  • 40g black fungus
  • 8 seafood sticks
  • 1 clove of garlic
  • 1 tsp of cornflower
  • A splash of soy sauce
  • Pinch of salt
  • Ground pepper
  • 1 pack of spring roll pastry sheets (usually 30 sheets in a pack)
  • 1 egg white
  • Vermicelli noodles (optional, to eat with your spring rolls)
  • Vietnamese fish sauce (optional, to eat with your spring rolls)
  • Shredded little gem lettuce (optional, to eat with your spring rolls)


  1. An hour before you start making the spring rolls, soak the black fungus and cornstarch sticks separately in boiling hot water. This will help them soften and it will be quicker to cook later on.
  2. Prepare the king prawns and add them to the food processor with the pork mince, spring onions, chopped garlic, cornflower, soy sauce, salt and ground pepper. You may have to do this in batches.
  3. Shred the seafood sticks and grate the carrots.
  4. After soaking the cornstarch sticks, boil for a few minutes until they become soft and transparent. The longer they are immersed in water, the better. Add the cornstarch sticks, black fungus and grated carrots to the prawns/pork mixture and stir well until fully incorporated.
  5. To wrap, place the mixture onto a sheet of pastry in a long rectangular shape and fold the bottom corner over the mixture. Fold in both sides to envelope the mixture. Roll pastry tightly to ensure the mixture is compact. When you reach the end of the pastry, dab a small amount of egg white to make sure it sticks. Repeat thirty times until you have used up all of the mixture and pastry sheets. 
  6. Cooking the spring rolls requires lots of oil and a big pan if you do not own a deep fat fryer. My grandma cooks them in a wok, but we settled for a large saucepan instead. If you use a large wok or a deep fat fryer, you will most probably shorten your cooking time. 
  7. We ate our spring rolls with vermicelli noodles, little gem lettuce and Vietnamese fish sauce (known as Bún Chả Giò in Vietnam), but of course you can eat them with anything you desire.


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Images: Shutterstock


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