For Spring roll wrapper
120g corn flour
100g plain flour
pinch of salt
50g shredded cabbage
200g mix vegetables of carrot, green beans, red pepper and spring onions
10g ginger, finely shredded
1 clove rough chopped garlic
Pinch red powdered pepper
salt to taste
1 tsp. corn flour
oil for deep frying
•Wrapper – mix egg corn flour, plain flour, salt and little water into a thin batter. In a non-stick pan, heat a little oil and evenly cook batter into thin pancakes but without colour. Slowly remove the pancake and leave it to cool.
•Marinade the chicken with a little soy sauce and a pinch of salt. Heat a little oil in a pan and sweat off the garlic and ginger very quickly, add the chicken and very quickly stir and fry till cooked. Cut the carrot, red pepper and green bean into matchstick length. Add it to the pan stir and sprinkle 4-5 drops of soya sauce.
•Mix the corn flour with a tablespoon of water and stir it into the vegetables. Add the spring onions and pepper, correct the seasoning, cook for a minute and remove from fire. Pour it into a strainer to drain excess liquid from the chicken and vegetables mix and leave to cool.
•Folding: To roll, place a little of the filling into lower half of the pancake or spring roll wrapper, fold bottom edge over, tuck sides in, then roll up neatly enclosing filling and seal with egg white. Cover with a dampen cloth until all pancakes are rolled before frying.
•Heat oil from medium to high in a frying pan and deep fry rolls until golden brown and crisp. Serve immediately with a dip.