Quick & Easy

Cabbage and mushroom spring rolls

cabbage and mushroom spring rollsWoman's Day
20 Item



1.Heat oil in a wok or large frying pan on high. Stir-fry mushrooms, water chestnuts, carrot and garlic for 1 minute. Add cabbage, onion, wine, sauces and sugar. Simmer for 1-2 minutes. Remove from heat and allow to cool.
2.Working with one wrapper at a time place on a clean bench with 1 corner facing towards you. Spoon 2 tblsp of mixture across corner of sheet. Fold in sides and roll up completely, brushing top corner with water to seal. Place seam-side down on tray.
3.In a large saucepan or clean wok, heat oil on high until a small piece of pastry sizzles as soon as it is added.
4.Working in 4 batches, deep-fry spring rolls for 3-4 minutes, turning, until crisp and golden. Drain on paper towel. Serve with dipping sauce of choice.

Wombok, or chinese cabbage, is identified by its elongated shape and overlapping leaves. It has a mild flavour and a wonderful crunch, perfect for stir-fries and salads.


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