Spring Rolls

Makes: 8 rolls

Fresh from the garden: carrot, Chinese cabbage, celery, coriander, garlic, ginger, spring onions


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife and 1 large knife
  • frying pan
  • peeler
  • pastry brush
  • bowls – 1 medium
  • grater
  • wooden spoon or spatula
  • baking tray
  • serving plates


  • 1 tbsp canola oil, plus 1 tbsp to brush spring rolls
  • 1 clove garlic
  • 1 cm knob ginger
  • 1 spring onion
  • ⅛ Chinese cabbage
  • ½ carrot
  • ½ celery stalk
  • 1 tsp light soy sauce
  • ½ tsp sugar
  • ¼ tsp white pepper
  • 3 tsp oyster sauce
  • 2 tsp cornflour
  • 1 packet spring roll wrappers

What to do

  • Preheat the oven to 180oC.
  • Peel and finely chop the garlic and ginger.
  • Finely chop the spring onions and celery.
  • Finely slice, then chop the cabbage.
  • Peel and grate the carrot.
  • Heat the frying pan over medium-high heat and add the oil with the garlic, ginger and spring onions, and stir for 30 seconds. 
  • Add the cabbage, carrot and celery, and continue to cook for a further 2 minutes.
  • Add the soy sauce, sugar, salt, pepper, oyster sauce and cornflour, cook for a further minute.
  • Transfer the mix to a medium bowl and all to cool for 5 minutes.
  • Place a spring roll wrapper on the bench and add a spoonful of filling diagonally across it.  Brush the sides with water to help seal the rolls.
  • Fold the corner closest to you over the filling, then fold in each side.
  • Roll up firmly to enclose the filling.
  • Repeat this process until all wrappers are used.
  • Place the rolls on a baking tray, with gaps in between them so they can brown all over.
  • Brush each roll with a little canola oil.
  • Bake for 20 minutes.
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