SPRING ROLL RECIPE
Ingredients
(Makes about 10–12 rolls)
For the Filling:
• 2 cups (150g) shredded cabbage
• 1 cup (100g) grated carrots
• 1 cup (100g) cooked minced chicken or beef (optional)
• ½ cup (50g) sliced green bell pepper
• ½ cup (50g) sliced onions
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp cornflour mixed with 1 tbsp water (to thicken)
For the Wrappers:
• 1 cup (125g) all-purpose flour
• 1 tbsp cornflour
• ¼ tsp salt
• 1 cup (240ml) water
• 1 tbsp vegetable oil
For Sealing and Frying:
• 2 tbsp flour + 2 tbsp water (make a paste for sealing)
• Vegetable oil for deep frying
Instructions
To make the wrapper, mix flour, cornflour, salt, water, and oil into a smooth batter. Heat a nonstick pan lightly and pour a small amount to form a thin layer. Cook just until set (not brown), then remove. Repeat for all wrappers. Cover with a damp cloth to prevent drying.
For the filling, heat oil in a pan and sauté garlic and onions until fragrant. Add cabbage, carrots, bell pepper, and meat (if using). Stir-fry for 2–3 minutes. Add soy sauce, pepper, and salt. Stir in cornflour-water mixture and cook briefly until slightly thickened. Remove from heat and let cool.
To assemble, place a wrapper on a flat surface, add a spoonful of filling near one edge, fold in the sides, and roll tightly. Seal the end with the flour paste.
Heat oil in a deep pan and fry the rolls over medium heat until golden brown and crisp. Remove and drain on paper towels.
Serve hot with sweet chili sauce or spicy ketchup.