Ingredients

• 3 Eggs
• 100g Carrot
• 200g Cabbage
• 2 Garlic Cloves
• 20g Green Onion
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 tablespoon Granulated Sugar
• 1 tablespoon Vegetable Oil
• 150g Bean Sprouts
• 2 tablespoons All Purpose Flour
• 2 tablespoons Water
• Vegetable Oil as needed
• 10 Spring Roll Wrappers

Tools

• Stove
• Cooking Chef XL
• Small bowl
• Small bowl
• Large saucepan
• Large mixing bowl
• Baking tray - large

Method

1. Add the ingredients into a small bowl
2. Mix until combined and set aside
3. Fit the Stir Tool
4. Add oil into the appliance bowl, fit the splashguard
5. Heat - 2 minutes, 110ºC, speed Off
6. Then add the ingredient
7. Cook - 1 minute, 110ºC, speed Off
8. Then transfer the sauce mixture and add the ingredients
9. Cook - 5 minutes, 110ºC, speed Stir 1
10. Then add the ingredient
11. Cook - 1 minute, 110ºC, speed Stir 1
12. Strain the filling into a sieve and then transfer to a large bowl
13. Let cool – 20 minutes
14. Line a large baking tray with parchment paper
15. Add the ingredients into a small bowl and mix until a paste formed
16. Place a sheet of spring roll wrapper onto a clean work surface in the shape of a diamond
17. Spoon 2 Tbsp of filling 5cm from the bottom corner wrapper
18. Roll to halfway, then fold over each side to the middle of the wrapper and roll tightly
19. Dab some of the flour paste at the top corner, roll tightly and seal
20. Place the spring roll on the prepared baking tray
21. Repeat the same with the rest of wrappers and filling
22. Add oil into a large saucepan until 1/3 full
23. Heat until it reaches 160°C - medium-high heat
24. Fry the spring rolls in batches until golden – 3-4 minutes
25. Serve

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