- Prep Time:45m
- Cook Time:30m
- Total Time:1h 15m
- Serves: 12
- Yield: About 12
- 1 tbsp. grated ginger
- 1 tbsp. grated garlic
- 1 c onion, sliced finely
- 1 green chilly, de-seeded & chopped finely (optional)
- 2 c cabbage, finely shredded
- 1 1/2 c capsicum/bell peppers
- 2 c of carrot, julienned
- 3 tbsp. Ching's All in one stir fry sauce
- 1 tbsp. sugar (helps retain the color in the vegetables)
- Salt to taste
- 2 tsp. black pepper powder
- 1/2 c spring onions, chopped finely
- A handful of freshly chopped coriander (optional)
- 12 sheets of spring roll pastry
- Thaw the pastry sheets according to package instructions. Keep them covered with a moist and clean kitchen towel to keep them from drying out.
Make the filling
- Heat oil in a pan, and fry the ginger and garlic till they are crispy and golden brown.
- Add the sliced onions and green chills and saute till the onions are translucent. Then add capsicum, carrots and cabbage. Add the sauce, sugar, black pepper and salt.
- Continue stirring and cooking on high-heat until all the liquid from the vegetables evaporates, but they are still crunchy.
- Remove from heat and stir in the spring onions and coriander leaves.
- Let cool completely before filling. You may place the plate tilted at an angle to drain any remaining liquid in the filling.
Filling the spring rolls
- Take a sheet of spring roll pastry and cover up the rest.
- Turn the square sheet of pastry so that it looks like a 'diamond' shape to you.
- Place a tablespoon of the filling an inch from the corner and fold the bottom corner to cover the filling.
- Roll up about midway, then fold the sides and continue rolling.
- Seal the edge with water or a paste of cornflour+water.
- Place on a parchment paper lined baking tray with the sealed edge facing down. Repeat until you run out of filling.
- To store for later use, transfer the baking tray with the prepared spring rolls to the freezer for a couple of hours until frozen solid.
- Remove, transfer to a clean, dry ziploc bag, seal tight without any air, and re-freeze until ready to use.
Fry 'em up!
- If frying freshly freshly rolled spring rolls, simply heat some oil in a small pan, enough to immerse the spring rolls, and fry on medium-high heat until golden brown on both sides.
- If using frozen spring rolls, wipe with a paper towel to remove any ice-crystals that may have formed and fry in medium-high heat until golden brown. DO NOT THAW! The frozen spring rolls go straight from the freezer into the hot oil.