0:55

To Prep

0:15

To Cook

15

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

10

MAKES

AVG RATING

( Members)

Spring rolls

Ingredients
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      Prepare noodles according to packet instructions. Drain, then refresh.

    2. Step 2

      Heat oil in a wok over high heat. Stir-fry garlic, ginger, cabbage, carrot and shiitake for 2-3 minutes until wilted. Stir in sauces, vinegar and sugar, then stir in sprouts, coriander, spring onion and noodles.

    3. Step 3

      Mix cornflour with 1 tablespoon cold water until smooth, then add half the mixture to the wok and cook, stirring, for 30 seconds until slightly thickened. Allow to cool.

    4. Step 4

      Place a spring roll wrapper on the bench. Place a heaped tablespoon of filling in the centre, fold in the 2 sides, then roll up from the bottom to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat until you have 10 rolls. Chill for 30 minutes.

    5. Step 5

      Heat oil in a deep-fryer to 190°C (a cube of bread should turn golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towel.

    Singapore noodles

    Singapore noodles

    Chinese cabbage (wombok) and frozen spring roll wrappers are available from Asian food shops.

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