As part of our Chinese New Year celebrations at Turney School, Class 3J have recently made some delicious Chinese spring rolls during our Food Technology lessons. We started off our lesson by listing some of the key ingredients that we think should go inside a spring roll. These included carrots, spring onions, peppers and oyster mushrooms.
We asked the pupils to think about the shape of a spring roll. We agreed that these could be quite long. This meant that we had to chop up the vegetables into long strips, rather than small chunks.
Class 3J identified that a spring roll has a very distinct flavour. This comes from the ginger that is used. We carefully grated some ginger, and then added this into our mixture. The main source of protein came from some small servings of chicken breast. This mixture was then stir-fried.
Our next stage in making the spring rolls was to roll the special pastry itself. The students learnt that this is heavy in gluten. This means that it is incredibly strong and is able to stick and bind together very well. We followed carefully the class instructions for the correct technique in which to roll the pastry.
One final stage was then required to complete our spring rolls. The adults cooked them using deep fat. This gives the rolls a delicious crunchy taste, but it can be quite dangerous. Our food tech lesson finished with an evaluation of the Class 3J spring rolls.