You may be aware that we are now into the Chinese New Year, which in 2015 celebrates the Year of the Sheep.

The build up to this event, which started on 19th February and runs for the best part of a month, always marks one of the busiest times of the year for us in the development kitchen, and is second only to our preparations for Christmas which, believe it or not, have already begun for 2015. But more about that in a future blog!

The chances are that if you buy chicken, duck or vegetable spring rolls – we make 2 million for Chinese New Year alone, from your local supermarket in the coming weeks, they will have been made by SK Foods and we certainly put a lot of time and effort honing and perfecting the recipe.

There is an art to making a good spring roll. The key is always using fresh ingredients and ensuring you get the right balance of meat, vegetables and the sauce/spices that can enhance the flavour.

So, for example, with a duck spring roll, you need to use a hoisin sauce whilst with a chicken spring roll, it is better to use five spice. Regardless of the type of spring roll, it is the vegetables that really make the dish and they need to be crunchy, so that is why we use vegetables such as carrots, cabbage and water chestnuts.

It’s also important to use the correct batter mix so the pastry that holds the filling remains crispy when cooked.

If you are looking for a good recipe, why not try this one I have prepared for you.

About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.