Ever wondered how to make spring rolls? Well, now you know. They are so easy. In fact the best part is they can be frozen and reheated in the oven as and when you want them. Cheaper and more satisfying than take-a-way, don't you think?
Small bunch spring onions, trimmed and finely chopped
3 cloves garlic, minced
1 small red chilli
1" piece ginger, grated
100g beansprouts
2 carrots, peeled and grated
1/2 chinese cabbage, finely sliced (or 1/4 white cabbage)
1 tbs dark soy sauce
1/2 tsp brown sugar
8 squares of spring roll pastry
Heat 1 tbs of vegetable (or groundnut) oil in a wok and add spring onions, garlic, ginger & chilli and fry gently for 5 minutes. Add the beansprouts, carrot and cabbage and stir fry for a further 2 minutes.
Tip into a bowl, add the soy sauce, sugar and seasoning to taste, stir mixture well and leave to cool.
Put spoonfuls of mixture onto wrapper and roll up tightly, seal ends with a little water.
Deep fry or brush with oil and oven bake.
Fancy mini spring rolls instead? Cut the wrapper in half and follow above instructions.
Recipe for the spare ribs and satay shown in this picture can be found here
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