Spring Rolls


18 Spring Roll Sheets
2.5 cups Cabbage, shredded
⅓ cup Carrot, finely chopped or sliced
¼ cup Beans, finely chopped
⅓ cup green peppers, finely chopped or sliced
4 Garlic, chopped
1 Onions small size, finely chopped
1 tablespoon Spring onions, whites chopped
¼ cup Spring onions, greens chopped
1 teaspoon Red chilli sauce
½ tablespoon Soy sauce
1 teaspoon Rice vinegar
Salt and pepper to taste
1 tablespoons Oil
½ tablespoons Ty Ling Sesame Oil
Oil for deep frying
Ty Ling Duck Sauce for dipping

For sealing the spring roll:
5 tablespoons Cornstarch mixed with 4 tbsp of water to form a slurry.

Recipe By: Ashleigh Amoroso


  • In a pan, heat refined oil.
  • Now add, garlic and fry until just golden
  • Next, add sliced onions, and spring onion whites. Fry until soft and translucent
  • Now, add cabbage and sauté on high until water dries up
  • Then, add carrots, green peppers and beans and fry on high for 2 minutes.
  • Add salt and pepper, saute for another 30 seconds
  • Now add, chilli sauce, soy sauce and rice vinegar. Sauté on high for a minute
  • Lastly, add spring onion greens and sesame oil. toss on high for another 30 seconds. Please be sure to keep the mixture dry. Take it off the heat and cool.

how to make spring rolls:

  • Spread one wrapper on the plate or cutting board
  • Place the spoonful stuffing at the one end as shown below.
  • Gently roll the edge covering the filling
  • Apply some slurry on both the sides and bring it to the center
  • Again, apply the slurry on the edges and seal the rolls. Make sure that the rolls are covered throughout to prevent drying
  • Now, heat enough oil in a pan. When the oil is hot, gently slide in the rolls
  • Fry them until golden
  • Take them off and place it on to an absorbent towel.  Crisp spring rolls are ready to serve.

** At any point, please do not keep wrappers or spring roll exposed to air as it will make them dry. Keep them covered throughout until fried.

These Spring rolls can be frozen easily for good 3 months.