- 500g chicken mince
- 2 cloves garlic, finely chopped
- 1 small piece ginger, grated
- 1 spring onion bulb, finely chopped
- 1 small carrot, grated
- 200g mushrooms, finely chopped (about 2 cups)
- 100g rice vermicelli noodles, prepared according to packet and chopped into small strands
- 50g snow pea sprouts, cut in half (about 1 cup)
- 1/3 cup coriander chopped finely, including roots
- 2 cups chinese cabbage, shredded
- ¼ cup soy sauce
- ¼ cup kecap manis
- 1 tbsp fish sauce
- ¼ cup oyster sauce
- 1 packet spring roll wrappers
- Canola oil for deep frying
*As this is quick to prepare, make sure you have all of the ingredients chopped and measured out before you begin.
1. First prepare your noodles according to the packet. Chop or snip them into small strands about 5 – 10 cm long.
2. On a high heat, brown the mince then remove and set aside. Next fry the garlic and ginger. Take care not to brown or burn it. Add the onion, carrot and mushrooms. When they have softened add the cabbage, snow pea sprouts, and coriander. Then add the noodles, and return the mince to the pan.
3. Next add the sauces, and stir-fry for a few minutes on high heat. Check for seasoning. Set aside and allow to cool. The mixture will also absorb some of the sauce while it cools.
4. Taking one spring roll wrapper, with a corner facing you (like you are looking at a diamond shape), place about a tablespoon of the filling about one third up from the corner nearest you. Fold over the bottom corner, tuck in the sides, and roll up. Brush the last corner with water to seal.
5. Heat oil in a deep fryer or deep saucepan until hot but not smoking, about 190 C. Fry the spring rolls for about 5 minutes, or until golden. Don’t over-crowd the basket or pan.
6. Allow them to drain on a wire rack before serving.
*This amount of filling will actually make enough for a packet and a half of wrappers (about 30).