Homemade spring rolls: how to make them perfect!
published on 10 May, 2022 at 17:00
Look no further for restaurant-quality spring rolls that are unbelievably easy to make, delicious and healthy
INGREDIENTS
8 spring roll sheets (21.5 x 21.5 cm)
300g cabbage, thinly sliced
60g carrots, thinly sliced
1 onion, sliced
30ml (1 oz) rice wine
Salt to taste
Black pepper to taste
Oil (for frying)
1 egg white (to seal the rolls)
Spicy Thai sauce (for serving)
METHOD
- Thinly slice vegetables.
- In a pan heat the oil, add onion, and fry for 1 minute.
- Add carrots, and cabbage, and stir.
- Season with salt and pepper and pour in rice wine. Fry stirring occasionally for 4-5 minutes.
- Arrange one sheet at a time on the working surface with a corner facing you and add a handful of filling on the lower half.
- Fold the bottom corner up and roll to cover the filling, then fold the corners on the sides towards the center.
- Roll up the roll from bottom to top and seal the pastry by moistening the edges with a little egg white. Continue with the remaining rolls.
- Heat oil in a pan until it reaches 180°C/360°F. Lower the heat slightly and fry a few rolls at a time, turning them on both sides, for approximately 3-4 minutes. Drain on paper towels.
- Serve with spicy Thai sauce and enjoy.
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