Vegetable Spring roll

Ingredients:
10- Spring roll wrappers

1- Onion, thinly sliced
2 stalks- Spring onions, chopped
2- Carrots, cut into thin strips
1- Green capsicum, cut into thin strips
½ small- Cabbage, finely shredded
2 tbsp. Oil
Salt to taste
¼ tsp. White pepper powder
1 tbsp. Soya sauce
¾ cup- Bean sprouts
1 tbsp. Corn flour/ corn starch
Oil for deep frying

Method:
1. To make the stuffing, heat 2 tbsp. oil in a non-stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
2. Add pepper powder and soy sauce and mix. Add bean sprouts and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
3. Heat oil in a wok. Make a paste of corn flour with 2 tbsp. water.
4. Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply corn flour paste to open end and seal. Keep the rolls under a damp cloth.
5. Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
6. Cut into smaller pieces and serve.

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Chicken Spring Rolls

Ingredients:

4 cups- Oil for frying

20 ounces- Boneless chicken, shredded and drained

1- Onion

1/2 cup- Cabbage, shredded

1- Carrot

1/4 cup- Barbeque sauce

1 dash- Hot sauce, Soy sauce

20- Spring roll wraps

Method:

1. Prepare onion and carrot by shredding with a cheese grater.

2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.

3. Combine together the chicken with the veggies, and sauces in a bowl.

4. Portion mixture by the tablespoon full into center of spring roll wraps.

5. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.

6. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

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