Spring Rolls

This is another easy to make snack, everyone loves them. Stuff them with seafood, chicken, or simply veggies. This recipe is calling for chicken en veggies. I have always made in large batch, since 2 or 3 pieces are never enough.

In history, the name of spring rolls is taken because they are popularly served in spring festival or known as Chinese New year.

Spring Rolls

Ingredients:
1/2 cabbage, thinly sliced
3 carrots, shredded
4 cloves crushed garlic
1 medium onion, chopped
400 gr chicken minced
2 tbs peanut oil
3 tbs oyster sauce
2 tbs light soy sauce
salt
pepper
sugar

2 packet spring roll pastry (depends on the size you like)
1 white egg to stick the ends

Directions:

Heat oil in large wok over medium heat. Cook garlic and onion until just tender, add chicken minced, stir fry for 3 minutes.

Add oyster sauce, soy sauce, salt, pepper and sugar.
Add cabbage and carrots mix well until all cooked through.

Remove from heat, drain excess water.
Set aside to cool

Roll each spring roll, tucking in the ends midway through the roll up, stick with white egg

Heat the oil in a wok or frying pan. Cook the spring rolls for 1-2 minutes or until golden and crisp. Drain on paper towel and serve with sweet and sour sauce.