Jane's Vegetarian Spring Rolls - GBBO Week 8

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will guide you through baking the technical challenge from Week 8 of The Great British Bake Off 2022: vegetable spring rolls.

These deep-fried savoury treats have a crisp crunchy pastry shell, encasing a delicious blend of vegetables and a little kick of spice. You'll also learn how to make a moreish garlic and soy dipping sauce to serve alongside your spring rolls.

The class is on Sunday 6th November 2022 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make Jane's delicious treats.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

EQUIPMENT:

Pastry brush or paint brush 

Small saucepan  

Grater

Deep fat fryer or deep frying pan 

Slotted spoon  

Bowls

Absorbent kitchen paper 

Plate/tea towel  

Knives

Timer or way to time 10 seconds, a phone will do  

Rolling Pin

Non-stick frying pan, minimum base diameter 20cm/8”  

Mixing Spoons

INGREDIENTS:

For the wrappers:

120g (1 cup) Plain flour 

70g (⅓ cup) Hot water straight from the kettle

½ tsp Salt 

A little vegetable oil for brushing

For the filling:

70g (approx. ½ cup) Carrot peeled 

100g (approx. ¾ cup) Fresh beansprouts

50g (approx. ⅓ cup) Red bell pepper 

2 Spring onions or scallions

70g (approx. 1 cup) Sweetheart cabbage (or cabbage of your choice)

1 ½ tbsp Soy sauce  

½ tsp Grated/minced fresh ginger

½ tsp Ground white pepper (not black) 

3 tbsp Oyster Sauce

1 tbsp Cornflour/cornstarch for sealing  

2 litres of Vegetable oil for frying

For the dipping sauce:

60ml (¼ cup) Water 

1 tsp Cornflour/cornstarch

60ml (¼ cup) Dark Soy sauce 

2 tbsp Rice wine vinegar

2 Garlic cloves, very finely grated/minced 

2 tbsp Sugar

¼ tsp Grated/minced fresh ginger 

Fresh red chilli or dried chilli flakes (optional)

Spring onion/scallion (optional)

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.