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Spring rolls
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Crunchy Asian spring rolls - an ideal beginning to any feast.
Ingredients:
  • 460.00 gm vegetable oil
  • 3 garlic cloves, finely chopped
  • 750.00 ml finely shredded wombok (Chinese cabbage)
  • 2 medium carrots, peeled, grated
  • 10.00 gm cornflour
  • 24.40 gm oyster sauce
  • 21.00 gm soy sauce
  • 250.00 ml beansprouts, trimmed
  • 10 frozen spring roll wrappers, thawed
  • Sweet and sour sauce, to serve
Instructions:
  • Preheat a wok over high heat and add 1 tablespoon of oil, swirling to coat. Stir-fry garlic, cabbage, and carrot until just wilted (1 to 2 minutes). Add cornflour, oyster sauce, soy sauce, and beansprouts, stir-fry until slightly thickened (about 1 minute). Transfer mixture to a heatproof bowl and set aside to cool. Wash and dry the wok.
  • Lay one spring roll wrapper on a flat surface with a corner pointing towards you. Cover the unused wrappers with a dry tea towel to keep them moist. Spread 2 tablespoons of cabbage mixture across the corner of the wrapper closest to you. Fold the corner over the filling, then roll it up tightly, folding in the edges. Brush a bit of cold water on the final corner to seal the roll. Place it on a tray lined with baking paper and continue the process with the rest of the ingredients.
  • Heat the remaining oil in a wok over medium-high heat. Cook the spring rolls in batches for 3 to 4 minutes until golden brown. Use a slotted spoon to remove them from the wok and let them drain on a paper towel. Serve the spring rolls with sweet and sour sauce.

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