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Spring Rolls

A recipe from the Good Food collection.


Spring Rolls
Spring Rolls
4 dried Chinese mushrooms
1 clove garlic, crushed
¾ teaspoon finely grated ginger
6 spring onions, chopped
3 cups (135 g/4½ oz) shredded Chinese cabbage
1 large carrot, grated
150 g (5 oz) canned water chestnuts, chopped
1 tablespoon oyster sauce
1 packet spring roll wrappers
oil, for deep-frying
sweet chilli sauce, to serve 



  1. Soak the mushrooms in boiling water for 10 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps finely.
  2. Heat a little oil in a wok or heavy-based frying pan. Add the garlic, ginger, spring onion, cabbage, carrot, water chestnuts and mushrooms. Stir-fry for 5 minutes over high heat, or until the vegetables are softened. Add the oyster sauce and stir to combine. Set aside to cool.
  3. Work with one wrapper at a time, keeping the remainder covered with a clean, damp tea-towel. Place 2 tablespoons of the filling on the wrapper and fold one point over. Fold in the two side points, then roll up towards the last point, forming a log shape. Seal the point with a little flour and water paste. Repeat with the remaining wrappers and filling.
  4. Heat the oil in a wok and deep-fry the rolls, 4 at a time, for about 3 minutes, or until golden. Drain the rolls on paper towels. Serve with sweet chilli sauce.


Nutrition Per Roll


Protein 1 g;
Fat 10 g;
Carbohydrate 6 g;
Dietary Fibre 1 g;
Cholesterol 3 mg;
545 kJ (130 cal)
Main ingredient:
Mushroom, Onion/Leek, Cabbage
Snacks, Starter/Entree

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