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Spring Rolls
Contributed By: Admin


500g (1 lb) minced beef/mutton
500g (1 lb) green king prawns
1 red pepper
8 shallots
125g (4 oz) mushrooms
2.5cm (1 in) piece green ginger
250g (8 oz) can water chestnuts
Cabbage (preferably Chinese cabbage)
3 tablespoons dry vinegar
1 tablespoon soy sauce
1 teaspoon sugar
teaspoon salt
1 tablespoon oil
455g (14 oz) packet spring roll wrappers
2 tablespoons corn flour
cup water
Oil for deep-frying

NOTE: Spring roll wrappers are available at food stores.


1.  Shell prawns, remove back vein, chop prawns into small pieces; chop shallots; seed and finely chop red pepper; slice mushrooms thinly, peel and grate green ginger; chop water chestnuts; shred cabbage finely.


2.   Put all prepared ingredients into bowl. Add  mince meat, vinegar, soy sauce, sugar and salt; mix well. Heat oil in pan, cook meat mixture 3 to 4 minutes, stirring. Remove from pan, cool. 

3.  Put corn flour and water into bowl, mix well. Spoon tablespoonfuls of  mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape. making sure edges have been brushed with corn flour mixture. Put into deep hot oil, fry until golden brown and cooked through, approximately five minutes.

4.  Makes about 25.


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