Spring Rolls
Serves 10 – 12 people
(40 pieces spring rolls)
Total time: 30 minutes
Ingredients:
1 small brown onion – chopped
2 peeled garlic – crushed
200g chopped cabbage
100g chopped carrots
100g fresh beansprouts
50g chopped shallots
2 tsp soy sauce
4 tsp kecap manis (sweet soy sauce)
4 tsp sweet chilli sauce (optional)
Salt pepper to taste
1 pack medium size spring roll sheets (20 pcs)
1 egg – use the white to glue the end of spring rolls
( Instead of egg – use water or water mixed with starch for vegan)
200ml vegetable oil for shallow frying
Or use air fryer or oven
*For meat — use 100g of your preferred mincemeat
*For tofu lovers – use 100g chopped tofu
Cooking Method:
1. Heat 4 tsp of oil on a fry pan, add onion, garlic.
2. When onion is softened, add all veggies into fry pan, add sauce, salt pepper and mix through until veggies are soft
3. When veggies are soft – usually around 10 minutes, drain in a colander and let it cool down for 15 minutes
4. Roll into spring roll sheets and glue the end of the roll using egg white/water/water mixed with starch