When I decided to make a Bluey menu, I consulted my local experts on iconic Bluey food: my kids! They asked for several items (including the meat pie from “Tradies”), but the one my daughter advocated for most was spring rolls from the episode “Takeaway,” which is the first episode we ever watched.
In keeping with the show, I decided to make my spring rolls in the style of Chinese takeaway. Since we never see the filling inside Bandit’s spring rolls, I made a variation of this Chinese pork-filled spring roll recipe by Sugar Salt Magic, since we know Bandit likes his meat. You could also make these in the style of the Chiko roll, a popular spring roll-inspired snack unique to Australia.
Originally, I tried to make these with rice paper wrappers, but I had trouble getting them to brown nicely (even after brushing them with sugar water, a suggestion I found online). My grocery store had “eggless egg roll wrappers,” which sounds a lot like flour spring roll wrappers to me. That’s what I wound up going with, so I hope it’s true to what you’d find at an Australian Chinese takeaway restaurant.
In the end, I loved these, especially with sweet Thai chili sauce! They were so satisfying, and I loved the crispy exterior combined with the soft interior. This recipe makes twenty rolls—perfect for the legendary appetite of Bandit Heeler!
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Bandit’s Spring Rolls
Bluey & Bingo: They forgot the spring rolls!
Chilli: Oh! Your dad and spring rolls!
Bandit: They’re just cooking ’em now.
Chilli: Forget ’em, babe. The kids must be starving.
Bandit: Not. Leaving. Without. Spring rolls.
— “Takeaway,” BLUEY
INGREDIENTS:
- 1 Tbsp vegetable oil
- 1 lb ground pork
- 1 1/2 cups julienne carrot
- 3 spring onions, finely chopped
- 3 cloves garlic, minced
- 3 cups shredded cabbage
- 1/4 – 3/4 tsp salt
- My ground pork was pre-seasoned, so I only used 1/4 tsp. If yours is not, use 1/2 – 3/4 tsp to taste.
- 1/8 tsp pepper
- 2 tsp sesame oil
- vegetable oil for frying
- 20 flour spring roll wraps
Makes 20 spring rolls
INSTRUCTIONS:
- Heat oil in a large saute pan over medium heat. Add pork and cook for about 5 minutes or until cooked through, stirring regularly. Add the carrot, onion, and garlic and cook for 3 minutes until carrot is wilted. Stir in the cabbage and cook 2 minutes more. Stir in salt, pepper, and sesame oil and cook for 2-3 minutes more, until cabbage has wilted and soaked up most of the oil, leaving the pan mostly dry. Transfer filling to a sealable container. Cover and chill until ready to use.
- Heat 2 inches of vegetable oil in a large pot to 350°F (I recommend using a food thermometer to track the temperature, since it may need to be adjusted as you cook). While you wait, set one spring roll rapper in front of you at an angle. Add 1 heaping tablespoon of filling to the wrapper about 2 inches above the bottom corner. Arrange filling into a narrow log. Fold the bottom corner over the filling and roll once toward the top. Fold in the sides and roll until you reach the top corner.
- Roll and fry the spring rolls in batches of 3-4, frying for 2 minutes before flipping and frying 1-2 minutes more. Transfer to a paper towel-lined plate to drain.
- Serve warm to Australia’s best blue heeler dad. They taste amazing with sweet Thai chili sauce!
I noticed my spring rolls were very bubbly, which I d0n’t mind, but a lot of the pictures I saw online showed smooth wrappers. From what I’ve read, you can get that smoothness by chilling the assembled rolls for a couple hours before frying. I’d like to try that some time to make them look more authentic!
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Check out my other Bluey recipes!
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