Deep-fried, golden and crispy on the outside, Spring Rolls may look alluring but it is the tasty soft inside which make them such a popular festive food. From mixed vegetable fillings to chicken, minced lamb or pork, Spring Rolls are versatile in accommodating deliciousness. These modern Chinese Spring Rolls are as mouth-watering as they are convenient!
Prep: 30 mins
Cook: 20 mins
2 Cup Vegetable Oil
2 tsp Garlic, Minced
1/2 tsp Ginger, Grated
2 cup Napa Cabbage, Shredded
1 Carrot, Grated
1/2 cup Bean Sprouts
1/2 cup Glass Noodles
1 cup Shredded Chicken Breast
1 tbsp Hoisin Sauce
1 tbsp Oyster Sauce
1/2 cup Fresh Chopped Coriander
1 package Spring Roll Pastry Sheets
1 Beaten Egg
- In a wok, heat 2 tbsp oil and add garlic, ginger, cabbage, carrot, and bean sprouts.
- Saut̩é for 2 minutes until the vegetables seem partially cooked.
- Prepare the glass noodles in a saucepan of boiling water until cooked.
- Add these and the chicken to the wok and continue to cook.
- When the noodles, chicken and vegetables seem well cooked, add the hoisin and oyster sauces.
- Stir the sauces in and ensure the entire contents of the wok are well-coated in them, but not too soggy or the spring rolls could break apart.
- Turn off the heat and add the coriander.
- Allow the filling to cool.
- Pick one pastry sheet from its wrap and spread it out flat on a work board.
- At one corner, place 2 tablespoons of filling. Pick the sharp end and fold it over the filling so as to enclose it.
- Keep rolling the sheet until you arrive at the midpoint. This is when you pick the opposite sides and fold them in, one over the other.
- Wet the remaining corner with egg wash, then fold it over to seal the spring roll. Make sure that the wrapping is tight and there are no air bubbles.
- Heat the rest of the oil for frying in a skillet. Deep fry no more than 4 spring rolls at a time for 2 minutes, each.
- Keep turning the spring rolls so that they are uniformly fried. Drain excess oil on paper towels before serving. Enjoy!