- Vegetable Oil, for frying and deep-frying
- 1 t Garlic and Ginger Paste
- 3 cup Cabbage, shredded
- 3 cups Carrots, grated
- 3 TB Soy Sauce
- 2 Spring Onions, chopped
- 300g Shrimp, cooked (just over 1/2 pound)
- 1/4 cup Sesame Seed, toasted
- 30 Spring Roll Wrappers
INSTRUCTIONS:
- Heat a little Oil in a large skillet - add the Garlic and Ginger Paste and stir-fry 30 seconds
- Add the Cabbage, Carrots, Soy Sauce, Spring Onions and Shrimp to the skillet - stir-fry until vegetables are tender but still crunchy - remove from heat and stir in the Sesame Seed - let cool
- Place a dollop of the Shrimp filling on a Spring Roll Wrapper - roll up as per the instructions on the packet
- Heat enough Oil to deep-fry in a skillet or saucepan over medium heat - Deep-fry the Springrolls in batches until done ( drain on paper towels as soon as each batch is done)
- Serve with a dip of your choice. I personally prefer a good sweet and sour sauce.
Source: With A Blast
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