Ingredients
12 total- 10-12 spring roll pastry sheets, thawed if frozen
- 200g cabbage, finely shredded
- 1 large carrot, grated
- 100g bean sprouts, rinsed and drained
- 2 spring onions, finely sliced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, grated
- Vegetable oil
- Sweet chilli sauce, optional to serve
- The "glue": 1 tbsp flour mixed with 2 tbsp water to form a thick paste.
Method
9 stepsStep 1
Heat 1 tbsp of oil in a wok or large pan over high heat. Add the garlic, ginger, and spring onions, frying for 30 seconds until fragrant.
Step 2
Toss in the cabbage, carrots, and bean sprouts. Stir-fry for 2–3 minutes. You want the vegetables to soften slightly but still keep a bit of crunch.
Step 3
Stir in the soy sauce and sesame oil. Remove from the heat and let the mixture cool completely. Top tip: If there is any liquid in the pan, drain it off, a wet filling makes for soggy spring rolls!
Step 4
Place one spring roll sheet on a clean surface in a diamond shape (one corner pointing at you). Place a heaped tablespoon of filling on the lower third of the sheet.
Step 5
Fold the bottom corner up over the filling, then fold in the left and right sides like an envelope. Roll it upward tightly.
Step 6
Dab a little of your flour "glue" on the top corner and finish rolling to seal it shut.
Step 7
Cooking in a pan: Heat about 2cm of oil in a deep pan. Once hot (test with a small piece of pastry), fry the rolls in small batches for 2–3 minutes, turning until they are a deep golden brown.
Step 8
Cooking in the Airfryer: Lightly brush your prepared spring rolls with a little oil. Place them in the air fryer at 200°C for 8–10 minutes, turning halfway through, until they are perfectly crisp and golden.
Step 9
Place on kitchen paper to absorb any excess oil and serve hot with a drizzle of sweet chilli sauce.