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