Asian spring roll

Main Dish
8 servings
30 min
30 min


Number of serving: 8
1 bag of shredded cabbage

1 bag of shredded carrots

2 cups of grounded meat ? chicken or beef or pork (to make vegetarian, use shitake mushrooms and egg omelet).

1 tbsp of vegetable oil

2 cups of vegetable oil for frying

1 tsp of sesame oil

2 tbsp of chopped ginger

2 tbsp of chopped garlic

1 tsp of salt

1 tbsp of sugar

2 tbsp of sherry (or Chinese cooking wine)

1 tsp of pepper

2 tbsp of soya sauce

1 egg beaten up for sealing the wrapper

1 package of spring roll wrapper (50 count) see picture on blog.


  • In a pot of boiling water, boil shredded cabbage for about 3-5 mins until wilted. Remove the cabbage from boiling water and run it over cold tap water and put cabbage over a kitchen towel and squeeze out excess water. Repeat this process for shredded carrots.
  • Put both cabbage and carrots (very dry) on a big salad bowl.
  • Meantime, on a pan over medium high heat, sauté meat with garlic, ginger until cooked. Add sherry (or cooking wine), salt and pepper.
    Remove from pan and add to the cabbage and carrots in the bowl.
    Add sugar, soya sauce (to taste), Sesame oil and mix all the ingredients. Adjust soya sauce, sugar to taste. Do not make filling too wet.
  • Remove wrapper individually. If frozen or too dry, microwave for 1 min.

    Take 1 spoonful of filling and put it on the wrapper diagonally. Start wrapping from the corners to make a roll. Seal with egg wash.

    Fry in a pot until golden brown in medium heat. Makes 50 rolls.


Asian Spring Roll, photo 1Asian Spring Roll, photo 2Asian Spring Roll, photo 3


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