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Serves 4.
Ingredients
• 4 muntjac venison fillets
• groundnut oil, for frying
• 6 spring roll wrappers
• 30 spinach leaves
• 2 red chilli, seeds removed, cut into strips
• hoisin sauce, to serve
For the marinade
• 2 tsp sesame oil
• 1 tsp chinese five spice
• 1/2 tsp Korean dried red chilli flakes
• 2 tsp soy sauce
• 1 tsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, finely chopped
• 2 tsp mirin
• 2 star anise
For the noodles
• 70 g sweet potato noodles
• 1/2 tsp sesame oil
• 1/2 tsp soy sauce
• 1/2 tsp toasted sesame seeds
Method
1. For the marinade: mix all of the marinade ingredients together and place in a plastic bag. Add the muntjac fillets, seal and leave to marinate for at least 3 hours, or up to overnight.
2. For the noodles: cook the noodles according to the instructions on the packet, then drain. Place in a bowl with the sesame oil, soy sauce, sesame seeds and some salt and pepper and toss until the noodles are coated.
3. Heat a frying pan until hot, adding a little oil. Remove the fillets from the marinade and quickly sear them on each side. Set aside to cool.
4. Cut the muntjac fillets into thin slices and then into strips. Place a spring roll wrapper on a board and cover with 5 of the spinach leaves. Lay some of the muntjac strips on the spinach then add some noodles and strips of chilli. Wrap up the spring roll, using a little water to seal the edge. Repeat with the remaining ingredients.
5. In a deep-fryer, heat some oil to 180C (do not leave hot oil unattended). Cook the spring rolls in batches of two or three for 2-3 minutes, or until golden brown. Drain on kitchen paper.
6. To serve, cut the spring rolls in half diagonally, season with salt and serve with hoisin sauce on the side.
Ingredients
• 4 muntjac venison fillets
• groundnut oil, for frying
• 6 spring roll wrappers
• 30 spinach leaves
• 2 red chilli, seeds removed, cut into strips
• hoisin sauce, to serve
For the marinade
• 2 tsp sesame oil
• 1 tsp chinese five spice
• 1/2 tsp Korean dried red chilli flakes
• 2 tsp soy sauce
• 1 tsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, finely chopped
• 2 tsp mirin
• 2 star anise
For the noodles
• 70 g sweet potato noodles
• 1/2 tsp sesame oil
• 1/2 tsp soy sauce
• 1/2 tsp toasted sesame seeds
Method
1. For the marinade: mix all of the marinade ingredients together and place in a plastic bag. Add the muntjac fillets, seal and leave to marinate for at least 3 hours, or up to overnight.
2. For the noodles: cook the noodles according to the instructions on the packet, then drain. Place in a bowl with the sesame oil, soy sauce, sesame seeds and some salt and pepper and toss until the noodles are coated.
3. Heat a frying pan until hot, adding a little oil. Remove the fillets from the marinade and quickly sear them on each side. Set aside to cool.
4. Cut the muntjac fillets into thin slices and then into strips. Place a spring roll wrapper on a board and cover with 5 of the spinach leaves. Lay some of the muntjac strips on the spinach then add some noodles and strips of chilli. Wrap up the spring roll, using a little water to seal the edge. Repeat with the remaining ingredients.
5. In a deep-fryer, heat some oil to 180C (do not leave hot oil unattended). Cook the spring rolls in batches of two or three for 2-3 minutes, or until golden brown. Drain on kitchen paper.
6. To serve, cut the spring rolls in half diagonally, season with salt and serve with hoisin sauce on the side.
