Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Set aside some time and space for this. You'll find that home made Chinese Spring Rolls are tasty and well worth the effort. Karen gives us a step by step guide.
Prepare all the vegetables and half fill a wok with the vegetable oil for frying
2
Heat the sesame oil in another wok or frying pan and fry the spring onions until they are just soft. Add the shredded cabbage and fry for a further 2 to 3 minutes.
3
Add the grated carrot and fresh ginger and cook for 2 to 3 minutes – the mixture should be soft but the vegetables should still have a bite to them
4
Add the beansprouts, and mix well. Finally, add the five spice powder, oyster sauce and soy sauce to taste and mix again
5
Assemble the spring rolls: have a clean board available for rolling and fill a large roasting tin with hot water. Dip each wrapper in to the water for between 5 and 10 seconds until it is soft and pliable
6
Add a large spoon of vegetable mixture in the bottom part of the wrapper, then fold over the two sides of the wrapper, like an envelope, spread some of the cornflour paste on the top part of the wrapper and then tightly roll the rolls up making sure that the edges are stuck firmly with the paste
7
Heat the vegetable oil until a cube of bread browns in 1 minute. Fry the spring rolls in the hot oil for 3 to 4 minutes, turning them over half way through, until they are crispy and golden brown. Drain them and place on a plate with kitchen paper. Keep them warm in a hot oven until you need to serve them. Serve them immediately with sweet chilli dipping sauce