Chinese Vegetable Spring Rolls (Chinese Style Cooking Recipe)

Ingredients:

50 Sheets Spring Roll Wrapper

450g White Cabbage

200g Carrots

300g Beansprouts

2 Spring Onions

5 Cloves Garlic

10g Ginger

1 Tsp Chinese

5 Spice

1Tbsp Sesame

Oil

Salt To Taste

Method:

1. Cut cabbage and carrots into thin threads

2. Finely chop the garlic, ginger and spring onion

3. Boil 2 litres of water in a large pan

4. Add the cabbage and carrot into the pan and boil for 2 minutes, remove from pan

5. Add the bean sprouts in the same pan and blanch for a minute then remove

6. Place the cabbage, carrot and bean sprouts under cold running water for 3 to 5 minutes, leave to drain

7. Place the well-drained vegetables in a large bowl

8. Heat 1 Tbsp oil in the wok over medium heat

9. Add the garlic, ginger and spring onions in the wok, fry over medium heat for 2 minutes, remove from heat and add onto the vegetables

10. Add salt, 5 spice, sesame oil and mix all ingredients together for spring roll filling, leave to marinate for 10 minutes

11. Take about 1 to 1½ Tbsp of the vegetable filling and place it on the corner of the wrapper nearest to you

12. Fold the corner over the filling, roll to the middle

13. Fold the two corners from the side in to create a parcel and hold it in place

14. Slightly wet the last corner with water using your finger, roll the parcel onto the last corner to create a sealed spring roll, place on a dish

15. Repeat this process with the remaining ingredients

16. Heat 1 litre of oil in the wok over medium heat

17. Place the ready-made spring rolls into the hot oil one at a time, deep fry until golden, remove and drain – do this in batches

18. Place on a dish and serve hot