Spring Rolls
Spring rolls take their name from their traditional association with the Spring Festival, when fresh seasonal vegetables were wrapped to mark the change of season.
Crisp, golden rolls filled with shredded vegetables and sometimes pork, deep-fried until shatteringly crunchy — a beloved Chinese appetiser and dim sum staple.
Ingredients
Method
Stir-fry cabbage, carrot, bean sprouts and spring onion with soy sauce until just softened. Cool completely.
Place filling on each wrapper and roll tightly, sealing the edge with a little water.
Heat oil to 180C and fry rolls in batches until golden and crisp, about 4 minutes.
Drain on paper towel and serve hot with dipping sauce.
Make sure the filling is fully cooled before wrapping, or trapped steam will make the wrappers soggy.
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