Spring rolls
Course:
main, Snack, starter
Cuisine:
Chinese
Keyword:
chinese new year, pancake rolls, spring rolls
Gather
- 1 pack of spring roll wrappers
- 1 cup finely shredded white cabbage
- 1 small onion finely chopped
- Small handful finely diced carrots
- 1/2 cup sliced red pepper
- handful of peas or sweetcorn
- 2 cloves of garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Prepare
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In a large mixing bowl, combine the cabbage, onions, carrots, red pepper, peas/sweetcorn, garlic, soy sauce, sesame oil, salt and pepper.
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Take a spring roll wrapper and place a small spoonful of the filling on one corner of the wrapper.
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Roll the wrapper tightly around the filling, tucking in the sides as you roll.
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Repeat this process until all of the filling is used up.
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Heat a pan with enough oil to cover the bottom of the pan over medium-high heat.
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Place the spring rolls in the pan and fry until golden brown on all sides.
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You can transfer to the oven to finish cooking (if you prefer less crunchy vegetables), or eat as they are.
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Serve hot with a dipping sauce of your choice.
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Enjoy!