Vegetable Spring Rolls

Ingredients

• 12 spring roll wrappers (about 20 cm square), thawed if frozen
• 3 tbsp cooking oil, for the filling
• 4 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 4 spring onions, white and green parts thinly sliced
• 250 g white cabbage, very finely shredded
• 2 medium carrots, cut into thin matchsticks
• 1 medium green capsicum, cut into thin strips
• 100 g button mushrooms, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp chilli garlic sauce
• 1 tbsp white vinegar
• 1 tsp black pepper, freshly ground
• ½ tsp salt, or to taste
• 1 tsp sugar
• 2 tbsp plain flour or cornflour, mixed with 3 tbsp water for sealing
• 750 ml cooking oil, for deep frying

Instructions

1. Shred the cabbage very finely and cut the carrots and capsicum into thin, even strips so the rolls stay slim and cook through quickly. Mix the flour and water in a small bowl to a smooth, thin paste for sealing.
2. Heat 3 tbsp oil in a wok over high heat. Add the garlic, ginger and spring onions and stir for 30 seconds until fragrant but not browned.
3. Add the mushrooms and carrots and stir-fry for 2 minutes. Add the cabbage and capsicum and cook for 2 to 3 minutes more, until just wilted but still slightly crunchy.
4. Stir in the soy sauce, chilli garlic sauce, vinegar, pepper, salt and sugar. Cook for 1 minute so any liquid evaporates and the mixture looks dry, not wet.
5. Spread the filling on a wide tray and let it cool completely, at least 15 minutes. If you can see liquid pooling, drain it off, as a wet filling makes the wrappers tear and turn soggy.
6. Place a wrapper with one corner pointing towards you. Put 2 heaped tablespoons of filling just below the centre, fold the bottom corner over it, then fold in the left and right sides.
7. Roll up tightly towards the top corner and brush the last corner with flour paste to seal. Repeat with the remaining wrappers, keeping unused ones covered with a damp cloth so they do not dry out.
8. Heat the frying oil in a karahi over medium heat to about 175°C. A small piece of wrapper dropped in should sizzle and float up within a few seconds.
9. Fry 4 to 5 rolls at a time, turning occasionally, for 4 to 5 minutes until deep golden and blistered. Do not crowd the pan, or the oil temperature will drop and the rolls will turn greasy.
10. Lift out with a slotted spoon and drain on a wire rack or kitchen paper. Bring the oil back to temperature before frying the next batch, then serve hot.

Tips

• Cool the filling fully before rolling. Warm filling steams inside the wrapper and makes it soft.
• Roll firmly and seal the edge well, or the rolls can open in the oil.
• Keep the oil at a steady medium heat. Too hot and the wrapper browns before the inside is hot; too cool and the rolls soak up oil.
• For a crunchier bite, salt the cabbage lightly, squeeze out the moisture in a clean cloth, then cook it briefly.