Home Economics 

This week are Senior cooking elective group had a go at making spring roll filling and working with spring roll wrapper. It was very challenging to carefully remove the individual pastry sheets. The filling contain Asian flavours such as ginger and hoisin sauce. The rolls can be prepared earlier and either fried or oven baked. Upper Junior students made small orange cakes. They had to zest and juice oranges to had flavour. You can substitute the orange for lemon zest and juice.

Mini spring rolls

Ingredients                                                                        

50 g vermicelli noodles 

600 g pork mince ( you can use beef or lamb)

2 teaspoons ginger, finely grated

2 cloves garlic, crushed

1 carrot, peeled and grated

50 g Chinese cabbage, finely shredded

1/4 cup hoisin sauce      

300 g packet frozen spring roll wrappers    

Olive oil spray

Sweet chilli sauce to serve 

Instructions

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly using oven scissors.
2. Heat electric frypan over high heat. Add the mince and cook for 5 minutes until browned. Add noodles, ginger, garlic, carrot, cabbage and sauce. Stir until well combined. Cool for 15 minutes.
3.  Pre-heat oven to 180 degrees Celsius. Line two baking trays with baking paper. Place a spring roll wrapper on a clean, dry surface with corners facing you. Spray or brush well with oil. Place one tablespoon of pork mixture diagonally across the corner, leaving 5 cm near the point. Roll up, folding in sides. Place on a tray. Repeat to make 20 rolls.
4. Spray well with oil spray. Bake for 15 -20 minutes or until golden and crisp. (or heat oil and fry in a saucepan. ) Serve with sweet chilli sauce. 

Small orange cakes

¼ cup (60 g) butter                               Orange icing

¼ cup caster sugar                                1 ½ (270 g) icing sugar

1 egg, beaten                                           juice of one orange

3 drops essence, if liked     1- 2 teaspoons butter, melted

3 tablespoons milk                               

1 teaspoon grated orange rind 

¾ cup S. R. flour 

Method

1. Pre-heat oven 180 degrees Celsius. Collect ingredients
2. Cream butter and sugar. Add egg and essence, mix well.
3. Add one teaspoon grated orange rind. Add flour and milk alternatively, one third at a time. Stir gently and thoroughly.
4. Place mixture in pans, half-filling each one. Bake for 12 – 15 minutes. 
5. Cool in pans for 2 minutes, then lift onto cake cooler. Sift icing sugar in a bowl. Add juice, small amount at a time so as not too runny and stir in butter. Pour over cakes.