INGREDIENTS:
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 OilOil 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