Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
Dipping sauce
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Method
1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!