Spring Rolls


Spring Roll Wrappers  

Beaten egg (or water) to seal

Cooking Oil




Garlic clove(s) crushed & Sliced fresh ginger

Chicken - thinly sliced across the grain & marinated

BBQ Pork - cooked & cut julienne style

Chinese Dried Mushrooms - reconstituted, drained & thinly sliced

Celery - sliced thinly (450 angle to stalk)

Spring Onion - sliced lengthways & cut into 1 1/2 to 2 segments

Bean sprouts - chopped to 2 lengths (approx)


Stir fry toss ginger & garlic in a hot pan with cooking oil.  Add Mushrooms & Chicken  and brown chicken.  Add 1/2 cup water & cover (for about 5 min - until cooked).  Thicken gravy if required.  Remove from heat.  Take out garlic & ginger, then mix in all other filling ingredients.  Allow mixture to cool.


Place 1-2 tablespoons of filling in a wrapper and roll up (making sure roll is tightly wrapped (so oil does not get in)




Seal end flap down with egg or water.




Deep fry roll until golden brown.


These recipes come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au