Snacks
Chinese
ChineseSpring Rolls
Crisp, golden spring rolls three ways. The basic tier oven-bakes shop wrappers around a simple veg mix, while the ultimate hand-rolls a prawn and pork filling for deep-fried perfection.
Vegetarian
Vegan
Dairy-free
Nut-free
Budget version
Oven-baked wrappers around a quick cabbage and carrot mix.
Per serving£0.80
Total cost£3.20
Time40 min
Ingredients for 4
- 8 spring roll wrappers , frozen, defrosted
- 200 g white cabbage , finely shredded
- 2 carrot , grated
- 4 spring onions , sliced
- 2 tbsp light soy sauce
- 1 tsp ground ginger
- 1 tbsp vegetable oil , for brushing
- 1 tbsp cornflour , mixed with water to seal
Method
- Preheat the oven to 200C and line a baking tray.
- Toss the cabbage, carrot and spring onions with soy sauce and ground ginger.
- Spoon the filling onto each wrapper, fold in the sides and roll up tightly, sealing the edge with cornflour paste.
- Place seam-side down on the tray and brush all over with oil.
- Bake for 18-20 minutes, turning once, until golden and crisp.
- Serve hot with extra soy sauce for dipping.
Equipment
The three ways, side by side
Budget
Oven-baked wrappers around a quick cabbage and carrot mix.
Better
Stir-fried pork and veg filling, shallow-fried for extra crunch.
Ultimate
Hand-rolled prawn and pork filling with shiitake, deep-fried until shatteringly crisp.
