Spring Rolls

Delight in these crispy spring rolls, bursting with fresh cabbage, vibrant carrots, and succulent prawns, all wrapped in a delicate shell. Ideal for a fun weeknight dinner or as a crowd-pleasing appetizer at your next gathering.

• 1 cup cabbage, finely shredded
• 1 cup carrot, grated
• 1 cup bean sprouts
• 100 grams prawns, cooked and chopped
• 2 tablespoons soy sauce
• 1 package spring roll wrappers
• oil for frying Ingredient 7

Method

1. 1

   In a large bowl, combine the shredded cabbage, grated carrot, bean sprouts, and chopped prawns.

2. 2

   Add soy sauce to the mixture and stir well to combine all ingredients evenly.

3. 3

   Take a spring roll wrapper and place about 2 tablespoons of the filling near one corner of the wrapper.

4. 4

   Fold the corner over the filling, then fold in the sides and roll tightly to enclose the filling.

5. 5

   Repeat the process with the remaining wrappers and filling.

6. 6

   In a frying pan, heat oil over medium heat. Fry the spring rolls in batches until they are golden brown and crispy.

7. 7

   Remove the spring rolls from the oil and drain on paper towels.

8. 8

   Serve hot with sweet chili sauce or soy sauce for dipping.