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
- pastry brush
- bowls – 1 medium
- 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.