How to Make Chinese Spring Rolls

 

Ingredients

• 1/2 cup rice noodles
• 10 spring roll wrappers
• 1/2 cup white onion, sliced
• 1/2 cup carrot, shredded
• 2 cups cabbage, shredded
• Salt
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1 tablespoon garlic, minced
• 1/2 teaspoon chilli flakes
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 tablespoons corn flour
• 3 tablespoons warm water
• vegetable oil for frying
• Sweet chilli sauce (for serving)

Instructions

1. Cover the rice noodles with cold water and set it aside to soak. It should become soft and limp.
2. Saute white onion for 2 minutes. 
   

   

   
   
   
   
3. Add carrot and cabbage. Saute it for 5 minutes. 

   

   

   
   
4. Mix the salt, soy sauce, oyster sauce, sugar, garlic and chilli flakes together. 

   

   

   

   

   
   
5. Dissolve the cornstarch in the water (stir to combine).
6. Add the cornstarch mixture to the vegetable filling. 

   

   
   
7. Remove the rice noodles from water and place it in a colander to allow excess water to drain off. Chop the noodles in small pieces. 

   

   
   
8. Add the chopped noodles to the vegetable filling. Allow it to cool down. 

   

   
   
9. Mix the corn flour and warm water.
10. Place spring roll wrapper in the form of a rhombus. Add 1 tablespoon of the vegetable filling on the bottom. 

    

    
    
11. Roll it up tightly. 

    

    
    
12. Apply a thin coat of corn flour mixture to secure the edges. 

    

    
    
13. You can choose to fry the spring rolls for 7 to 10 minutes, working in batches. Or air-fry them for 12 minutes, flipping them once halfway through.