•1 grated carrot
•100g bamboo shoot strips
•200g white cabbage (shredded)
•8-10 sheets spring roll pastry
1. Heat 2 tbsp pf cooking oil in wok.
2. Add all vegetables and stir-fry for 1min.
3. Add 1 tsp of salt
1 tsp of sugar
1 tbsp oyster sauce
1 tsp of five spice power
1 tsp of sesame oil
½ tsp of chicken stock granules
and a pinch of white pepper.
4. Mix well and stir-fry for 5mins.
5. Drain and cool down.
6. Then refrigerate.
1.Place the portion of filling in the centre of the pastry
2.Fold the lower corner of the pastry over the filling, and then fold the two side corners over.
3.Continue to wrap tightly and roll up to form a baton-like roll. Making sure the rolling up procedure is as tight as possible. Each roll about 4 inches long.
1.Heat oil and deep-fry over medium heat for 4 mins until golden brown. Serve with sweet-chilli sauce or spring roll sauce.