Recipe Index

Ingredients

• 1 tbsp sesame oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 2 in piece fresh root ginger, peeled and grated
• 5 1/2 oz white cabbage, finely shredded
• 1 3/4 oz green beans, cut into thin strips
• 1 carrot, peeled and julienned
• 5 1/2 oz chicken mince
• 2 tsp oyster sauce
• 2 tsp soy sauce
• 2 tsp cane vinegar
• 2 tsp toyomansi
• 1 tsp fish sauce
• 2 tsp brown sugar
• 10 spring roll wrappers
• vegetable oil, for deep-frying
• 2 tbsp toyomansi
• 1 tbsp cane vinegar
• few drops fish sauce
• 1 tsp brown sugar
• 1 tbsp finely chopped fresh coriander
• 1 tsp sesame seeds
• 1 spring onion, greens only, thinly sliced
• Japanese mayonnaise, to drizzle generously
• Filipino banana ketchup, to drizzle generously
• 1 tbsp pink pickled ginger
• handful crispy onions
• 2 spring onions, sliced thinly on the diagonal

Method

1. Heat the sesame oil in a large frying pan over medium-high heat, fry the onion for 5 minutes until softened, then add the garlic and ginger and cook for 2 minutes more until fragrant.
2. Add the cabbage, green beans and carrot and stir-fry for 1 minute, then add the chicken mince and stir-fry for 5 minutes until well cooked.
3. Mix the oyster sauce, soy sauce, cane vinegar, toyomansi, fish sauce and brown sugar, pour the mixture over the chicken and vegetables, and stir-fry for a few minutes until no excess liquid remains, then leave the filling to cool completely.
4. For the dipping sauce, stir the toyomansi, cane vinegar, a few drops of fish sauce and the teaspoon of brown sugar together until the sugar dissolves, then stir in the chopped coriander.
5. Lay a spring roll wrapper out in a diamond shape, brush the edges lightly with water, and place 2 tablespoons of filling about 2 inches from the bottom point.
6. Fold the bottom point over the filling, roll up a few turns to the halfway point, fold the side corners tightly into the middle, and finish rolling until the parcel is sealed, then repeat with the remaining wrappers and filling.
7. Heat oil for deep-frying to 375°F and fry the spring rolls in batches for 3 minutes until golden and crisp, then drain them on kitchen paper.
8. Slice each roll in half on the diagonal, arrange them on a platter, drizzle with the Japanese mayonnaise and banana ketchup, and top with the pickled ginger, crispy onions and sliced spring onions.
9. Finish the dipping sauce with the sesame seeds and spring onion greens and serve it with the rolls.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data