September 24, 2018
Side Dishes, Poultry, Chicken,
Vegetables, Cabbage, Carrot, Appetizers, Asian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Stove Top, Wok/Stir-Fry, Low Fat, No Eggs, Non-Dairy, Hot Appetizers, Ground Chicken more
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"From one of our national supermarkets free monthly magazine, February 2018. Please note I have estimated the weight of the spring roll pastry but 10 sheets was specified."
Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.
Place 1 spring roll pastry sheet on a clean work surface and place 2 tablespoon of the mince mixture diagonally across 1 corner and then top with a little wombok and carrot and brush opposite corner with water and fold in sides and roll up to enclose filling.
Repeat with remaining pastry sheets, mince mixture, wombok and carrot.
Half-fill a large saucepan with oil and heat to 180C over medium-high heat (when a cube of bred turns brown in 15 seconds your oil is ready).
Cook rolls, in batches for 5 minutes or until golden and cooked through and using a slotted spoon to transfer to a plate lined with paper towel.
Meanwhile , stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through and transfer to a serving bowl and sprinkle sauce with chilli, if using, and extra spring onion and serve with rolls.
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