Recipe

Spring rolls

A delicious Chinese spring roll recipe, straight from The Australian Women's Weekly Chinese Cooking Class book.

  • 30 mins preparation
  • 10 mins cooking
  • Makes 25
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Ingredients

Spring rolls
  • 500 gram minced pork
  • 500 gram green king prawns
  • 1 red pepper
  • 8 shallots
  • 125 gram mushrooms
  • 2.5 centimetre piece green ginger
  • 250 gram can water chestnuts
  • 1/2 cabbage (preferably chinese cabbage)
  • 3 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 455 gram packet spring roll wrappers
  • 2 tablespoon cornflour
  • 1/2 cup water
  • oil, for deep-frying

Method

Spring rolls
  • 1
    Shell prawns, remove back vein and chop prawns into small pieces.
  • 2
    Chop shallots, seed and finely chop red pepper and slice mushrooms thinly.
  • 3
    Peel and grate green ginger, chop water chestnuts and shred cabbage finely.
  • 4
    Put all prepared ingredients into bowl; add pork mince, sherry, soy sauce, sugar and salt, and mix well.
  • 5
    Heat oil in pan, cook pork mixture for 3 to 4 minutes, stirring. Remove from pan, cool.
  • 6
    Put cornflour and water into bowl, mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape, making sure edges have been brushed with cornflour mixture.
  • 7
    Put into deep hot oil, fry until golden brown and cooked through (approximately five minutes).

Notes

Spring roll wrappers are available at Chinese food stores.

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