Ingredients - Makes 20
- 20 spring roll wrappers
- 1 bunch of spring onions, thinly sliced
- 2 medium-sized (or 300 g) carrots, grated
- 1 cup bean sprouts
- 2 tsp ginger, minced
- 3 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 tsp sesame oil or regular oil
- Oil, for frying
Steps
- Heat some oil for deep frying
- Meanwhile, in a bowl, mix the ginger, carrots, onion, bean sprouts, sesame oil, soy sauce and rice wine vinegar
- Divide into 20 equal portions
- On each spring roll wrapper, place a portion of the filling towards one side of the square a little distance away from the edge
- Lift the same edge and place over the filling
- Fold the sides over the filling and then roll upwards to the opposite edge
- Wet the open edge with some water and seal
- Once all the spring rolls are wrapped, fry in hot oil till golden brown
- Serve hot with {Instant Sweet Chilli Sauce} and/or soy sauce
Use a {deep fryer} if you want to. A deep saucepan will do just as well
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By Sirisha Tadimalla on