500g grams minced chicken (you could use pork if you prefer) 1 clove of garlic minced 1 teaspoon fresh ginger finely grated 1 large carrot grated 2 spring onions sliced 4 mushrooms diced finely 1/4 cabbage thinly sliced 4 tablespoons of hoi sin sauce 4 tablespoons of soy sauce 50g rice vermicelli noodles 16 spring roll wrappers 1 egg white 1 tablespoon of vegetable oil for frying vegetable oil for deep frying or oil spray for oven cooking
1. Heat a tablespoon of oil in a large frypan or wok 2. Add the ginger, garlic and minced chicken 3. Cook until slightly browned 4. Add the carrot, spring onions, mushrooms and cabbage- cook until vegetables soften 5. Add the vermicelli noodles, hoi sin sauce and soy sauce- stir well 6. Set mix aside to cool 7. Roll the mixture in spring roll wrappers- seal the spring rolls with a little egg white 8. Heat the oil in a saucepan and fry 2 at a time until golden brown 9. Drain with a slotted spoon and leave on paper towel to soak up any excess oil 10. Serve while hot (makes approximately 16 large spring rolls)
*If you prefer to cook these in the oven- spray with a little oil and place on some non-stick paper until brown.