INGREDIENTS:
15 x spring roll wrappers (25x25cm)
Filling:
- 120g meat (of your choice) or can opt out like me for this one.
- 120g carrot
- 130g bean sprouts
- 100g chinese chives (or shredded cabbage like me)
- 6 shiitake mushrooms
- 100g vermicelli noodles
- 2x green onions
- 1 egg for eggwash
Seasoning added:
- 2 tbsp oyster sauce (or vegetarian oyster flavoured sauce)
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper
Cooking directions:
- Defrost spring roll wrappers (the night before).
- Cook meat to desired done-ness.
- Cook all filling until slightly wilted.
- Add seasoning listed.
- Combine filling and cool down before adding to spring roll wrappers.
METHOD:
- Separate spring roll wrapper and place on a flat surface (corner facing you). Cover wrappers under a damp cloth (so they dont dry).
- Place 2-3 tbsp of filling slightly above the closest corner and gently wrap from the lower corner.
- Wrap the left and right sides and keep rolling.
- Brush a layer of egg to seal and wrap.
- BE GENTLE THE WHOLE TIME MY FRIENDS.
Air Fry:
- Brush layer of oil around the perfectly made spring rolls.
- 200°C and select 8 minutes.
- Flip spring rolls and cook for another 4-5 minutes.
- Let the freshly cooked spring rolls cool before consuming (so you dont burn your mouth).