This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.
- 2 tablespoons peanut oil
- 1 medium carrot (shredded)
- 1 small cabbage (shredded)
- 100 g mushrooms, thinly sliced
- 200 g cooked chicken (shredded)
- 1 pinch white pepper
- 3 teaspoons caster sugar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornflour
- 30 spring roll wrappers
- vegetable oil (for frying)
- Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
- Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
- Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
- Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
- Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
- Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.