Ingredients|
| 2 cups vegetable oil |
| 3 garlic cloves, finely chopped |
| 3 cups finely shredded wombok (Chinese cabbage) |
| 2 medium carrots, peeled, grated |
| 1 tablespoon cornflour |
| 1 tablespoon oyster sauce |
| 1 tablespoon soy sauce |
| 1 cup beansprouts, trimmed |
| 10 frozen spring roll wrappers, thawed |
| Sweet and sour sauce, to serve |
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| MAKES: 10 |
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Method|
| Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry garlic, cabbage, and carrot for 1 to 2 minutes or until just wilted. Add cornflour, oyster sauce, soy sauce and beansprouts to wok. Stir-fry for 1 minute or until slightly thickened. Transfer mixture to a heatproof bowl. Set aside to cool. Wash and dry wok. |
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| Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel to prevent them from drying out. Place 2 tablespoons cabbage mixture across corner. Fold corner over filling. Roll up firmly to enclose, folding in edges. Brush final corner with cold water to seal. Place on a tray lined with baking paper. Repeat with remaining ingredients. |
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| Pour remaining oil into wok. Heat over medium-high heat. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel. Serve spring rolls with sweet and sour sauce. |
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