August 17, 2017
- Serving Size: 1 (368.6 g)
- Calories 854.6
- Total Fat - 7.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 23 mg
- Sodium - 1628.6 mg
- Total Carbohydrate - 165.6 g
- Dietary Fiber - 7.3 g
- Sugars - 2.1 g
- Protein - 27.8 g
- Calcium - 159.9 mg
- Iron - 9.3 mg
- Vitamin C - 15.7 mg
- Thiamin - 1.4 mg
Add flour and water together and mix to create a paste. This will act as a glue for spring roll wrappers. Reserve.
In a wok over high heat add the oil, garlic, ginger, carrots, red pepper, yellow pepper, celery, cabbage and snow peas. Sauté for 2 - 3 minutes.
Add the soy sauce, oyster sauce and black pepper.
Continue to sauté a further 2 minutes.
Remove from wok and allow to cool in a strainer set over a bowl.
Do not press on mixture, allow to drain for approximately 20 minutes.
Separate a spring roll skin and lay on a dry surface with one of the points facing towards you. Place a heaping 1/2 cup of filling about 1/2 inch in from the point.
Fold the point over the filling and pull in the filling to make it tight.
Tuck the flap under the filling and roll the skin on it once,
Take the triangles of wrap that have formed on either side and fold them, as if making an envelope
The wrap is now a long rectangle with a point at the bottom. Roll the stuffed end as tightly as possible until on the triangle at the bottom is left unrolled. Spread a little flour/water paste then continue to roll to seal off.
Heat vegetable oil in wok to 375ºF.
Add spring rolls 3 at a time as to not over crowd.
Deep fry until golden brown, approximately 7 minutes
Remove and drain on paper towels.
Serve hot with apricot ginger sauce.
Tips & Variations
No special items needed.