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Ingredients

  • 2 tablespoons (30 mL) cooking oil

  • 1 tablespoon (8 g) minced garlic

  • 1 tablespoon (7 g) minced ginger

  • 2 ½ cups (175 g) shredded cabbage

  • 1 ½ cups (225 g) julienned carrot

  • 1 ½ cups (225 g) julienned capsicum

  • 1 teaspoon (6 g) salt

  • ½ teaspoon (1 g) black pepper

  • 1 teaspoon (5 mL) dark soy sauce

  • 1 tablespoon (15 mL) chili sauce

  • 1 tablespoon (15 mL) oyster sauce

  • ½ cup (50 g) chopped spring onion

  • 2 tablespoons (16 g) corn flour

  • 1 tablespoon (8 g) plain flour

  • 1 ½ tablespoons (22 mL) water

  • Frozen spring roll wrappers

  • Oil for deep frying

Heat the cooking oil in a pan over high

01

The filling

  1. Heat the cooking oil in a pan over high heat.

  2. Add minced garlic and ginger, frying for 30 seconds until aromatic.

  3. Add the cabbage, carrot, and capsicum, stirring to combine. Season with salt and pepper, then add dark soy sauce, chili sauce, and oyster sauce. Mix well and stir-fry for 2–3 minutes.

  4. Add spring onions and corn flour, stirring to incorporate.

  5. Set the mixture aside to cool.

02

Prepare spring rolls

  1. Prepare a sealing slurry by mixing all-purpose flour with water in a small bowl to form a thick paste.

  2. Lay a spring roll wrapper in a diamond shape on a clean surface.

  3. Place two spoonfuls of filling near one corner of the wrapper. Roll tightly, folding in the side flaps.

  4. Apply the flour slurry to the final corner of the wrapper to seal the roll securely.

  5. Repeat with the remaining wrappers and filling.

Spring rolls_Prepare a sealing slurry by
Heat oil in a pan or skillet over medium

03

Cook spring rolls

  1. Heat oil in a pan or skillet over medium-high heat for deep frying.

  2. Fry the spring rolls in batches until golden brown, turning as needed, about 2–3 minutes per side.

  3. Remove the spring rolls and place them on paper towels to drain excess oil

04

Serve

  1. Slice diagonally and serve hot with your favourite condiment

Slice spring rolls diagonally and serve
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