Crispy Spring Rolls

Method

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1. Heat the oil in a wok over high heat and stir-fry the garlic, ginger and mushrooms for 2 minutes.

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2. Add the cabbage and carrot and stir-fry 3 minutes until just wilted but still with bite.

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3. Add the beansprouts, glass noodles, soy sauce, oyster sauce, sugar and white pepper and toss 90 seconds.

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4. Tip into a colander set over a bowl and let it drain and cool completely, at least 30 minutes. Stir in the sesame oil and spring onions once cold.

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5. Lay a wrapper as a diamond in front of you. Place 2 tablespoons of filling across the lower third in a neat log.

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6. Fold the bottom corner up over the filling and roll once tightly, then fold both sides in and continue rolling firmly.

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7. Brush the final corner with the flour paste and seal, pressing along the seam.

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8. Heat the oil to 175°C / 350°F and fry four or five rolls at a time for 4 to 5 minutes, turning, until evenly deep golden and blistered.

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9. Drain on a rack and serve immediately with sweet chilli sauce.

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Chef’s Tips

• Roll tightly. Air pockets expand in the fryer and burst the wrapper.
• Keep the wrappers under a damp cloth — they crack within a couple of minutes of exposure.
• Fry from frozen for the crispest results: freeze the rolled spring rolls solid, then fry at 165°C for 7 minutes.

Pairing Suggestions

• A cold lager or jasmine tea
• Serve with sweet chilli sauce as a starter
• Follow with chow mein

Storage & Reheating

Uncooked rolls freeze 2 months. Fried rolls keep 1 day; re-crisp at 200°C / 390°F for 8 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.