These spring rolls are the ultimate snacking food. Spring rolls are fried pastries found all over the world originating in Asian countries such as China, Vietnam, Philippines and Indonesia. These tasty tidbits can be fried or non-fried and the non fried version is usually bigger in size. The familiar egg roll has similar ingredients to that of the spring roll and the egg roll dough is wheat-based while the spring roll is sometimes rice-based. The spring roll is usually served on the first day of the Chinese New Year (in early spring), are smaller and more delicate versions of the egg roll. For other spring roll recipes, click here.

Serves 4
recipe from Donna Hay magazine

1 tablespoon vegetable oil
350g cabbage, shredded
1 tablespoon oyster sauce
320g (2 cups) cooked chicken, shredded
1 cup mint leaves
1 cup coriander (cilantro) leaves
1 cup Thai basil leaves
18 x 16cm rice paper rounds
2 tablespoons vegetable oil, extra
chili dipping sauce (store bought) to serve

Heat the oil in a large non-stick frying pan over high heat. Add the cabbage and oyster sauce and cook 3-4 minutes or until wilted. Set aside to cool. Place the cabbage, chicken, mint, coriander and basil in a bowl and mix to combine. Soften a rice paper round in water water for 30 seconds. Place on a clean, dry cloth. Top with a tablespoonful of the chicken mixture. Fold over each end and then roll to enclose filling. Repeat with the remaining ingredients.

Heat the extra vegetable oil in a large non stick frying pan over high heat. Cook spring rolls, in batches, for 1 minute each side or until golden and crisp. Drain on paper towel and serve with chili dipping sauce.

The Culinary Chase’s Note: These spring rolls taste better when warm (not piping hot) as you can then savour the flavors from the herbs. Enjoy!