New year, new flavours! The spontaneity of authentic street food will breathe new life into your kitchen – and leave the family asking for seconds. 

Mushroom and peanut vegetarian spring rolls 

Makes 12-14 

These spring rolls work well with just about any green or soft veggies – perfect for clearing out your fridge! Change the dipping sauce to serve up something new every week.  

Ingredients  

2 tsp vegetable oil 
4 spring onions, finely sliced 
2 tsp five-spice powder (or use a pinch of each cinnamon, cloves and white pepper) 
1 punnet (150g) mixed exotic mushrooms, chopped 
1 cup finely sliced cabbage 
1 carrot, grated 
2-3 baby marrows, finely sliced 
1/3 cup peanuts, toasted and finely chopped 
1/3 cup fresh coriander, chopped 
12-14 spring roll wrappers 
Oil, for deep-frying  

Method  

1. Heat oil in a large non-stick pan. 
2. Sauté spring onion with five-spice until softened, remove and set aside. 
3. Fry mushrooms in batches until golden. (Don’t overcrowd the pan or too much water will be released). Remove and set aside. 
4. In a separate bowl, combine the spring onion with cabbage, carrot, baby marrow, peanuts and coriander, toss through mushroom mixture. 
5. Divide the mixture into 12-14 small portions. 
6. Arrange one portion of veggie mixture and mushrooms at the base of a spring roll wrapper. 
7. Fold the long sides over slightly, then roll the filling upward and over to enclose. Brush the end of the wrapper with some water and seal. 
8. Repeat with remaining fillings and wrappers. 
9. Deep-fry spring rolls until golden, serve with a dip or whip up one of our quick sauces below.

Sauce it up  

These dipping sauces last for 2-3 weeks in the fridge so make them in bulk, or as part of your meal prep, and serve with spring rolls. You can also use the sauces as a dressing for stir-fries, salads or tortilla wraps. 

Vietnamese dipping sauce  

Makes 2/3 cup  

Mix ¼ cup each water and fish sauce and juice of 2 limes with 2 Tbsp rice wine vinegar, 1 Tbsp brown sugar, 1 finely chopped lemongrass stalk, 1-2 finely chopped chillies and 1-2 crushed garlic cloves. Stir the mixture thoroughly until sugar dissolves, season to taste and serve. 

Green chilli dipping sauce  

Makes ½ cup  

Blitz together 1 cup fresh coriander, ¼ cup chives, 2cm knob grated ginger, 1 chopped green chilli, juice of 2 limes and ¼ cup rice wine vinegar in a food processor. Serve. 

Peanut dipping sauce  

Makes 1 ¼ cups  

Heat a glug of oil in a pot and fry 1 finely chopped onion, 1 crushed garlic clove and 1 tsp chilli flakes until softened. Stir through 1 Tbsp each sugar and soy sauce, 3 Tbsp peanut butter and 1 cup coconut milk. Simmer until thick and serve.  

Sweet & sour dipping sauce  

Makes ½ cup  

Pour ¼ cup each rice wine vinegar and sugar, 2 Tbsp each tomato sauce, soy sauce and grated ginger in a bowl. Heat a glug of oil and fry 1 chopped onion, 2 crushed garlic cloves and 2cm knob grated ginger until fragrant. Add sugar mixture and stir through 1 tsp cornflour dissolved in 1 Tbsp water until thickened. Serve with spring rolls. 

Also read: Green falafel ‘soil’ with yoghurt tahini sauce and poached eggs

Cubano sandwiches with rum onions 

Serves 8 

You can buy rare roast beef at the deli counter, or thinly slice braai steak instead. 

Ingredients  

Glug oil 
1 Tbsp butter 
2 onions, sliced 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef
16 slices Emmental 
4 gherkins, thinly sliced 

Method  

1. Heat the oil and butter in a pan, then fry the onion for 5 minutes until softened. 
2. Increase heat and add rum, if using. Cook until evaporated. 
3. Smear 8 slices of bread with the mustard. 
4. Top with the beef, cheese, gherkin and fried onion. Then, sandwich together with the remaining slices. 
5. Toast the sandwiches over an open fire or you can use a hot non-stick pan. Do this until the cheese has melted, turning frequently.

Tropical fruit sorbet with toasted coconut 

Makes 2L 

Switch up the flavours by blending together frozen mixed berries, papaya or kiwi instead.  

Ingredients  

750g fresh mango, chopped and frozen 
750g fresh pineapple, chopped and frozen 
1 cup chilled coconut milk 
½ cup pineapple juice  

To serve  

Handful fresh mint, torn
Handful coconut flakes, toasted 
Ice cream cones (optional) 

Method  

1. Add frozen fruit, coconut milk and pineapple juice to a food processor and blitz until smooth. 
2. Decant into a 2L freezer-safe container and freeze for about 3 hours until firm. 
3. 3. Scoop into bowls or onto cones. Sprinkle with fresh mint and coconut flakes to serve.

Pilchard fish cakes with steamed garlic buns 

Serves 4 

These thrifty steamed buns prove that takeout-style street food isn’t just reserved for holidays. Change up the filling with pulled pork or sliced BBQ basted pork neck steaks. 

Ingredients  

5 cloves garlic, grated 
3 Tbsp chopped fresh parsley 
500g store-bought bread dough 
1 Tbsp sesame or vegetable oil  

For the fishcakes  

1 onion, finely chopped 
1 can (400g) pilchards in tomato sauce 
¾ cup cake flour 
Salt and milled pepper 
2 Tbsp oil, for frying 

For the dressing  

¼ cup plain yoghurt 
Grated zest of 1 lemon 
1 Tbsp chopped fresh coriander 

Method  

1. Knead garlic and parsley into dough, cover with a damp cloth and leave to rise for 30 minutes. 
2. Divide dough into 4 equal portions, cover and leave to rise for another 15 minutes. 
3. Roll portions out into 3mm thick discs. 
4. Place a square of baking paper on one side of each disc and fold over, creating a half-moon. Brush each side with oil of choice. 
5. Steam buns in a bamboo steamer over a pot of simmering water for 15-20 minutes, until fluffy but firm. 
6. Combine fishcake ingredients, shape into 8 medium-sized cakes and chill. 
7. Heat oil and shallow-fry fishcakes for 5-6 minutes per side or until cooked through. Drain on kitchen towel. 
8. Combine dressing ingredients. 
9. Serve fishcakes in buns topped with dressing.

Cook’s tip: 
Instead of a bamboo steamer, place a colander over simmering water, ensuring it doesn’t touch the water. Add two or three buns into the colander, cover with a towel and steam until pulled and firm. 

Also read: Buddha bowl with pilchards 

Pretzel dogs 

Serves 8 

Pretzel meets corndogs, and we couldn’t be happier! This is sure to be a family favourite.  

Ingredients  

500g store-bought white bread dough 
8 German bratwurst sausages 
8 cups (2L) water 
¼ cup bicarbonate of soda 
Coarse salt, for seasoning 
German or dijon mustard, for dipping 

Method  

1. Preheat oven to 200°C 
2. Roll bread dough out on a floured surface to 5mm thick. Cut into 3cm- wide strips. 
3. Wrap strips around sausages, pinching ends together. 
4. Combine the water and bicarbonate of soda in a pot and bring to a rolling boil. 
5. Place 2 pretzel dogs in boiling water for 30 seconds to a minute, or until they float to the surface. Remove with a slotted spoon. 
6. Place on a lined baking tray and sprinkle with coarse salt. 
7. Repeat with all of the remaining pretzels. 
8. Bake for 25-30 minutes until golden and caramelised. 
9. Serve with mustard for dipping and cold beer.

Cook’s tip: 
Substitute bratwurst for any cooked or smoked sausage. You can also use cooked chipolatas for smaller pretzel dog bites. 

Words by: Sjaan Van Der Ploeg
Photography: Fresh living magazine

The post Street food that will leave the family wanting more  appeared first on MyKitchen.

Red-wine reduction and double-cream yoghurt add sweet and tangy flavours to these pork spring rolls. What a delicious starter!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the red-wine reduction
1 cup red wine
¼ cup sugar
For the pork spring rolls
1 cup leftover gammon, shredded
1 cup leftover vegetables, julienned
¼ cup leftover gravy
6 sheets phyllo pastry
60 g butter, melted
Vegetable oil, to deep-fry
To serve
Lime slices
Leftover vegetables, cut into ribbons
Double-cream yoghurt
Microherbs

METHOD
For the red-wine reduction
1. Place the wine and sugar in a small pot. Cook over medium heat until reduced by half, about 10–15 minutes.
For the pork spring rolls
1. Toss the shredded gammon and vegetables with the gravy. Season with salt and pepper.
2. Sandwich together 2 phyllo sheets, brushing with butter in between. Cut into 4 long strips.
3. Place 1 tbsp filling at one end of each strip. Roll up, folding in the edges to keep the filling in. Seal the ends by brushing with water. Repeat.
4. Heat oil over medium-high heat. Fry spring rolls in batches for 2–3 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
To serve
1. Cut spring rolls in half and arrange on a plate. Add lime slices, vegetable ribbons and dollops of yoghurt. Finish with a drizzle of wine reduction and a sprinkle of microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For a meat-free option that is perfect for summer, try our tropical spring rolls with mango and avo dipping sauce.

The post Pork spring rolls with red-wine reduction appeared first on MyKitchen.

What are summer days without juicy mango? These tropical spring rolls with avo dipping sauce make delicious and healthy summer treats to indulge in!

MAKES 6 // COOKING TIME 40 min

INGREDIENTS
For the spring rolls
6 round rice-paper wrappers
4 spring onions, sliced
2 mangoes, cored, peeled, and julienned
2 jalapeños, seeded and julienned
1 red pepper, seeded and julienned
For the dipping sauce
2 avocados, peeled and diced
½ cup coriander
⅓ cup lime juice
⅓ cup water
½ tbsp salt

METHOD
For the spring rolls
1. Fill a shallow dish with warm water to dip the rice paper in. Fold a clean tea towel in half and place it next to the dish. Place your prepared fillings within easy reach.
2. Place a wrapper in the water for about 20 seconds, until it is pliable but not too floppy. Lay it out on the towel.
3. Arrange sliced spring onion, mango, jalapeño and red pepper in a row down the centre of the wrapper. Fold over 1 long side to enclose the filling; then fold over the short sides. Roll up the wrapper, stretching the other long side around the roll to seal it. Dab with a little more water, if needed. Repeat with the other rice-paper wrappers.
For the dipping sauce
1. Place the avocado, coriander, lime juice, water and salt in a blender. Blend to a purée.
2. Transfer to a small serving bowl. If you won’t be serving the sauce immediately, cover it with cling film and press the plastic against the surface to prevent it oxidising and turning brown.

Recipe: Westfalia Fruit
Styling: Diane Heierli
Photography: Christoph Heierli

The post Tropical spring rolls with mango & an avo dipping sauce appeared first on MyKitchen.

These gluten-free and nutrient-packed crispy chicken rainbow spring rolls are a super quick and easy lunch meal or snack.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the rice-paper rolls
1½ tbsp coconut oil
2 chicken breasts, cooked and shredded
¼ cup orange juice
1 tsp honey
12 sheets rice paper
1 carrot, julienned
½ red pepper, julienned
¼ cucumber, julienned
⅓ cup shredded red cabbage
⅓ cup corn, cooked
For the yoghurt dressing
⅓ cup plain yoghurt
Juice of ½ lemon
2 tbsp chopped mint
1 tsp honey

METHOD
For the rice-paper rolls
1. Heat ½ tbsp coconut oil in a pan. Add chicken, orange juice and honey, and season with salt and pepper. Fry until sticky and golden.
2. To build the rice-paper rolls: Soak each sheet of rice paper in water for 10 seconds, until softened. Arrange vegetables and chicken on it, leaving a little space around the edges. Fold in the ends, roll up and seal with a little water.
3. Heat the remaining 1 tbsp coconut oil in a pan. Lightly fry each rainbow roll until golden.
For the yoghurt dressing
1. Mix together the yoghurt, lemon juice, mint and honey. Serve with the rainbow rolls.

The post Crispy chicken rainbow spring rolls appeared first on MyKitchen.