Spring Rolls

Method

Heat sesame oil in a wok or frying pan over medium-high heat, then stir-fry the cabbage, carrots, spring onions, beansprouts, ginger, and garlic for 2-3 minutes until slightly softened. Add the prawns and soy sauce, cook for another minute, then remove from heat and allow to cool slightly. Place a spring roll wrapper on a clean surface in a diamond orientation, spoon approximately 2 tablespoons of filling into the centre, fold the bottom corner up, then fold the left and right corners inward, and roll tightly whilst sealing the top corner with water. Heat the oil in a deep pan to 180°C and carefully fry the spring rolls for 2-3 minutes until golden brown and crispy, turning halfway through. Drain on kitchen paper and serve warm with sweet chilli sauce or soy dipping sauce.