Joshy's Spring Rolls

    35 minutes

    A mixture of popular ingredients from the garden if possible, otherwise canned ingredients and other purchased items for filling. The skins are home-made too.


    New South Wales, Australia
    1 person made this

    Makes: 10 Spring Rolls

    • 2 cups flour
    • 2 eggs
    • 1/2 cup water
    • 2 tablespoons vegetable oil
    • Filling: -
    • 2 cups sugarloaf or red cabbage, finely sliced
    • 1 packet dried rice noodle sticks
    • 1 cup grated carrot
    • 6 freshly chopped shallots
    • 1 clove garlic
    • 1/2 cup bean sprouts
    • 1/2 tsp grated ginger
    • 1 tablespoon soy sauce
    • 1 egg-white (optional)

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Sift flour into a deep bowl. Break in eggs and beat into a smooth batter, adding water. Heat omelette pan and add a veil of oil. When hot, pour a little batter into the centre and turn pan around so the batter covers bottom to form a thin layer. Square shape is recommended.` Cook one side only until skin sets. Cook remainder of the batter in this manner, placing the pancakes, cooked side down, on top of an upturned saucer and covered with a tea-towel until ready to add filling.
    2. Filling: in a large bowl, add carrot, cabbage, bean sprouts, onion, garlic, soy sauce and ginger (egg-white optional). Stir to combine. Place a line of mixture in the centre of square, fold one end over, then the sides, then roll over to seal. Continue with the remaining filling until have no more filling.
    3. Heat a small saucepan with 1 inch deep of oil till very hot, add a spring roll, cook for about 6 minutes turning often, then remove when golden brown, and place on absorbent paper. Add two more to the oil, cook in this way until all done. Serve with sweet chilli or sweet and sour dipping sauce.


    If the pan-cake batter is too thick, add more water. When you have excess pan-cakes they can be cooked both sides and served with maple syrup.

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