Spring Rolls (Fried)

Ingredients

• 12 spring roll wrappers
• 2 cups shredded cabbage
• 1 carrot, julienned
• 100g beansprouts
• 3 spring onions, sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp oil for stir-frying
• Oil for deep frying
• 1 tbsp cornflour mixed with water for sealing

Instructions

1. Heat the tablespoon of oil and stir-fry the garlic for 30 seconds.
2. Add the cabbage, carrot and beansprouts and stir-fry for 3 minutes.
3. Stir in the soy sauce and sesame oil; cool completely.
4. Place a spoon of filling on a wrapper, fold the bottom corner over, then the sides, and roll tightly; seal with cornflour paste.
5. Deep-fry in 170C oil for 3-4 minutes until golden and crisp.
6. Drain on paper.

Serving suggestions

• Serve with sweet chilli sauce or soy-vinegar dip.

Storage & reheating

Best fresh; uncooked rolls freeze brilliantly and fry from frozen, adding a minute.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions