Cooking Time: 5 minutes per batch
About 12 spring roll wrappers – defrosted, or filo pastry in an emergency.
50g (2 oz) white cabbage – shredded
50g (2 oz) water chestnuts – chopped
50g (2 oz) Beansprouts
1 red pepper – chopped
2 spring onions -chopped
Large dash of soy sauce
Dash of sesame oil
Flour and water paste
Vegetable oil – enough to fill one third to one half of a small saucepan
1) Lay the wrappers under a damp tea towel to stop them getting too dry.
2) Stir fry the cabbage, water chestnuts, pepper and spring onions in a spoonful of vegetable oil for a couple of minutes. Add the beansprouts and cook for a further minute. Add the soy sauce and sesame oil.
3) Leave the mixture to cool.
4) Put the oil in a small-medium sauce pan and heat slowly.
5) Place one of the wrappers diagonally on a chopping board or large plate. Using two spoons, scoop up some filling and arrange in a small sausage shape horizontally in the middle of your wrapper. Fold the side edges over the filling. Fold the bottom edge over the filling, then roll the spring roll over a couple of times to make a roll. Secure the edge with a bit of flour and water paste.
6) Continue until you have 3 or 4 spring rolls, then fry in the oil (test to see if small piece of spring roll pastry sizzles) until light golden brown and crispy. Drain, and lay on kitchen roll. Don’t stack them on top of each other or the undersides go soggy.
7) Continue until all your mixture is used up.