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"Wok And Roll"

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  • 1 pk Spring roll; (egg wrappers)
  • 1 Egg; beaten
  • 1 Clove garlic; crushed
  • 1 ts Ginger; chopped
  • 4 tb Vegetable oil
  • 1 Stick celery; thinly sliced
  • 1/2 Green pepper; seeded, shredded
  • 1 Carrot; shredded
  • 50 g Chinese cabbage; shredded
  • 2 tb Hoisin; (plum) sauce
  • Salt; freshly ground pepper
  • Vegetable oil for frying
  • 1/4 Cucumber; shredded
  • 50 g Beansprouts
  • 1 sm Chilli; thinly sliced
  • 4 tb Rice wine vinegar
  • 4 tb Light soy sauce
  • 2 tb Maple syrup
  • 1 ts Black sesame seeds


Heat the vegetable oil in a wok, over a high heat. Add the garlic and ginger and cook for 30 seconds. Add the stir fry vegetables in order, first the green pepper and cook for one minute before adding the celery, cook for a further minute before adding the carrots and Chinese cabbage.
Stir fry them all together, season to taste and turn into a bowl to cool, then refrigerate.
For the cucumber and beansprout salad, shred the cucumber and place in a bowl, add the beansprouts and the red chilli. Add the rice wine vinegar, the soy sauce and the maple syrup and blend all together; place to one side.
Remove the chilled stir fry vegetables from the refrigerator and add the 2 tbsp of hoisin sauce, adjust seasoning.
Cut the egg wrappers until equal size squares 6" x 6", brush the exteriors with the beaten garnish.
Place a good spoonful of the hoisin vegetables in the centre of each wrapper, roll up to spring roll shape, cool before trying.
To serve: Fry the spring rolls, 2-3 per person, in a lot of vegetable oil, drain on kitchen paper, dress on a bed of the cucumber and beansprout salad and scatter over the sesame seeds.
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