Ingredients

2 Tsp Ma’s Kitchen Garlic paste

1 tsp MA’s Kitchen Ginger Paste

2 green onions, sliced into matchstick pieces

1 carrot cut into matchstick pieces

1 1/2 tsp MA’s Kitchen Chilli pieces

1/2 cup shredded or finely chopped cabbage

50g mushrooms cut into matchstick piece

2 Tbsp oil, plus more for deep-frying

1 kg spring roll wrappers (thawed if frozen)

2 Tbsp regular soy sauce

2 tbs Dad’s Garden Teriyaki Sauce

2 Tbsp lime juice

1/4 tsp sugar

 

Instructions 

Step 1

Heat 2 tbls oil in a large pan. Add garlic, ginger, green onion, and chili. Stir-fry for 1 minute.

Step 2

Add cabbage, mushrooms, and carrot. Cook for 1 minute.

Step 3

In a bowl mix together the soy sauce, teriyaki sauce, lime juice and sugar.

Step 4

Add mixture to pan and stir-fry until vegetables have softened.

Step 5

Add salt to taste or more teriyaki sauce.

Step 6

Lay spring roll wrappers on a clean bench. Place 1 heaped tbsp of filling onto each wrapper. Do not over fill or they will burst when frying. Spread the mixture evenly along the middle of the spring roll.

Step 7

Roll into a roll shape and put aside.

Step 8

Heat oil for deep frying  in a pan. When oil is heated up add 3 or 4 spring rolls at a time.

Step 9

Once brown remove and place on a paper towel to absorb excess oil.

Step 10

Repeat until all spring rolls are fried.

Step 11

Serve hot with any Dad’s Garden Sauce.