Mini Spring Rolls | Chinese Takeaway

Summary by Krater

The presenter demonstrates how to prepare, wrap, and deep-fry vegetarian mini spring rolls filled with cabbage, carrots, water chestnuts, and bean sprouts.

From the video

Answers: How do you make Chinese takeaway vegetable spring rolls at home?

• Vegetable spring roll filling preparation
• Wrapping spring rolls
• Deep frying spring rolls
• Pastry storage and preparation

Ingredients

• Spring roll pastries
• Water chestnuts
• Bamboo shoots
• Bean sprouts
• Napa cabbage
• Garlic
• Spring onion
• Carrot
• 3/4 tbsp Light soy sauce
• 1/2 tsp Sesame oil
• 1/4 to over 1/4 tsp White pepper
• 1 tsp Salt
• 1 beaten Egg
• 1 to 2 tsp Cornflower
• Vegetable oil

What it concludes

• Covering spring roll pastries with a damp tea towel prevents them from drying out.
• Straining cooked vegetables over a bowl removes excess moisture and prevents spring rolls from getting soggy.
• Adding cornflower to the beaten egg sealing mixture ensures spring rolls do not unwrap while frying.
• Dropping spring rolls away from you into the hot oil avoids dangerous splashing.
• Homemade spring rolls taste far superior to pre-made, pre-packaged, frozen ones.