Deep Fry Spring Rolls I
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
25 springrolls
ingredients
- 2 eggs
- salt
- pepper
- oil (for frying)
- 200 g prawns, shelled and cut into small pieces
- 1 carrot, shredded
- 300 g cabbage, sliced thinly
- 14.79 ml oyster sauce
- 29.58 ml light soy sauce
- 25 egg roll wraps
- 2 egg whites
directions
- For the eggs--------------------------------p1 .
- Season the eggs with salt and pepper.
- Beat mixture until light and fluffy.
- Fry mixture to make 2 thin omelettes.
- Sliced omelette into thin strips.
- For other springroll filling ingredients ------------.
- Heat 1 tbsp of oil in a wok.
- Stir fry the carrots and cabbage until soft slightly.
- Add prawns, oyster sauce, light soy sauce and pepper to taste.
- Fry mixture until prawns are just cooked.
- For springrolls--------------------------------PE .
- Add the egg strips into the mixture and mix well.
- Spoon some filling onto each sheet of springroll skin slightly to one corner.
- Fold that corner of the sheet to cover the filling.
- Fold the 2 sides of the sheet over the filling.
- Roll the whole thing to the other end of the sheet to form the springroll.
- Seal the end by dabbing on egg white.
- Repeat for other springrolls.
- Deep-fry until the springrolls turns golden brown and crispy.
- Serve warm with chilli sauce or ketchup.
- If the springrolls turn cold, you can heat it up again in a microwave or refry them or in an oven at low heat.
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RECIPE SUBMITTED BY
Kim Ong
Singapore
Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef,
but I love good food. Thank you for sharing your recipe with me.