Spring rolls

Ingredients:

• 2 cups vegetable oil
• 3 garlic cloves, finely chopped
• 3 cups finely shredded wombok (Chinese cabbage)
• 2 medium carrots, peeled, grated
• 1 tablespoon cornflour
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 cup beansprouts, trimmet
• 10 frozen spring roll wrappers, thawed
• Sweet and sour sauce, to serve

Preparation:

           Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry garlic, cabbage, and carrot for 1 to 2 minutes or until just wilted. Add cornflour, oyster sauce, soy sauce and beansprouts to wok. Stir-fry for 1 minute or until slightly thickened. Transfer mixture to a heatproof bowl. Set aside to cool. Wash and dry wok.

          Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel to prevent them from drying out. Place 2 tablespoons cabbage mixture across corner. Fold corner over filling. Roll up firmly to enclose, folding in edges. Brush final corner with cold water to seal. Place on a tray lined with baking paper. Repeat with remaining ingredients.

          Pour remaining oil into wok. Heat over medium-high heat. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel. Serve spring rolls with sweet and sour sauce.