Thalia's spring rolls

Everyone loves spring rolls. It’s a delicious Chinese appetizers filled with shredded vegetables and deep-fried to crispy goodness. Thalia's spring rolls are the crispiest spring roll I have ever tried filled with vegetables and deep-fried to golden perfection. This spring roll recipe is easy, authentic and 100% homemade.

Note: I recommend a mild chili sauce or sweet chili sauce as dipping sauce.

INGREDIENTS:

• 2 tablespoons oil

• 1 small white cabbage, sliced thinly

• 2-3 carrots, sliced thinly

• 1/2 cup frozen sweet corn

• 1 yellow, 1 orange and 1 red pepper sliced thinly

• 3 tablespoons Chopped ginger

• 2 packets frozen spring roll wrappers, thaw to room temperature

• 1 large egg, lightly beaten

Seasonings:

• 1 tablespoon oyster sauce

• 1/4 cup water

• 1 teaspoon sesame oil

• 1/4 teaspoon sugar

• 1/4 teaspoon salt or to taste

• 3 dashes ground white pepper

INSTRUCTIONS:

1. To make the filling, heat the oil in a skillet over high heat. Add one by one the vegetables and stir a few times before adding all the ingredients in Seasonings. The filling is ready when the vegetables become somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.

HOW TO WRAP SPRING ROLLS:

1. To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the centre of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.

2. Fold the bottom part of the wrapper over the filling.

3. Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.

4. Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350 degrees Fahrenheit for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.

Note: If you prefer a healthier version preheat the oven to 200 degrees C degrees and bake the rolls for 30 minutes greasing them with vegetable oil on all sides.