SPRING ROLLS IN AUTUMN!!!!!

Everyone had a go at making spring rolls today using our beautiful fresh cabbage and herbs. Served with soy sauce or sweet chilli sauce it was great to see everyone have a go and try the fantastic food the kids made!

SPRING ROLLS BULLARTO STYLE

Shred 1/4 cabbage finely
Chop 2 spring onions
Grate 1 carrot
150gms pork mince
Chop 10 soaked shitake mushrooms
Soak 1/3 pack of glass noodles

Brown mince and add onions, carrots and cabbage till soft. Add mushrooms and soaked noodles.
Salt and pepper to taste. Spices and herbs as desired. Allow to cool.

Using springroll wrappers, place 3 teaspoons of mixture across the widest part of the diamond. Fold bottom point over filling. Fold in sides tightly and make and envelope. Roll tightly. Shallow fry in oil till golden brown turning once. Serve with sauce of your choice!


LEMON SLICE IS NICE!
While we were waiting for our spring roll filling to cool we made lemon slice........

Crush 200gms of plain biscuits
Add 1 cup coconut

In a microwave safe bowl
Melt 100gms butter and 1/2 cup sweetened condensed milk.
Add grated lemon rind, and juice of 1 lemon.

Add melted mix to dry ingredients.

Press mix into lined tin and refrigerate.

Ice when set witrh lemon icing........