Spring rolls make a delicious crispy addition to any asian feast. Packed full of flavour and easy to customise to your personal taste.
We like these spring rolls as a vegetarian treat however you can add meat if that is more to your taste.
Serves 4 (two rolls each)
173g shredded white cabbage
1 shredded carrot
2 garlic cloves
1 large chestnut mushroom finely chopped
80g bean sprouts
1 small teaspoon cornflour
2 tsp soy sauce/ tamari
1 tbsp oyster sauce
8 spring rolls wrappers
- Heat a glug of vegetable oil in a pan, when hot add the white cabbage, shredded carrot, garlic and ginger and cook for 2 minutes.
- Then add the finely chopped mushrooms and bean sprouts and cook for a further minute.
- Once all the vegetables have softened slightly add the umami salt, soy sauce, and oyster sauce then mix through.
- Remove from the heat and transfer to a large bowl and allow to cool in the fridge for around an hour.
- In a small bowl mix the corn flour with a splash of water to use as a binding agent.
- Once the mixture has cooled, lay out a spring roll wrapper on a board and spoon some of the vegatable mixture into the lower third of the circular wrapper.
- Fold the bottom end over the vegetable mixture and then fold over the sides before continuing to roll up into a cigar shape. At the top end brush on some of the corn flour mixture to slick the roll together. Repeat the process for the remaining wrappers.
- Once all of the rolls have been made, fill a deep sauce pan with enough vegetable oil so as to cover a spring roll.
- Heat the oil before dropping in the spring rolls into the oil to cook. Turning occasionally. Once brown and crispy on the outside remove from the pan with a metal slotted spoon and place onto a plate lined with absorbent paper to soak up the excess oil before serving.
Serve along with a good glug of sweet chilli sauce as a starter or side dish to accompany any oriental main course.