Homestyle Spring Rolls
With a delicious crispy outside and flavour packed interior, these Spring Rolls will become your new cooking obsession. Quick and easy to make, they’re ideal for a crowd-pleasing party snack, a tasty entrée, or a light lunch.
How long will it take?
30 minutes
What’s the serving size?
Makes approx. 12
What do I need?
- 2 tsp vegetable oil
- 350 g chicken mince
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 clove garlic, minced
- 1 tsp minced ginger
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup grated carrot
- ¼ cup spring onions, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 spring roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
How do I make it?
- Heat 2 teaspoons vegetable oil in a large frying pan over medium high heat. Add chicken mince and season with salt and pepper. Cook until the mince is cooked through. Add garlic and ginger and cook for 1 minute, then add both types of cabbage, grated carrot, and spring onions. Cook until cabbage has wilted. Pour in soy sauce and sesame oil, then stir and remove from heat.
- Spoon 2-3 tablespoons of filling into each spring roll wrapper and fold according to the packet directions. Use the beaten egg to seal the edges of the spring roll wrappers.
- Pour approximately 10 centimetres of oil into a deep saucepan over high heat.
- Heat oil to 180C. Fry spring rolls in batches, turning occasionally, until browned all over.
- Drain on paper towel and serve with sweet chilli sauce or other sauce of your choice.
