Close account popup

sign in

or sign in with

reset your password

  • Aug 21st 2020
  • 0 comment


  • 1 tbsp sesame oil 
  • 2cm piece ginger 
  • 2 carrots 
  • ½ a small chinese cabbage (2 cup) 
  • 100g vermicelli noodles 
  • 2 tbsp soy sauce 
  • 15 - 20 spring roll wrappers, defrosted
  • 2 tsp cornflour 
  • Salt and pepper to taste
  • 1 tbsp water 
  • Oil for frying (vegetable oil ) 



  1. Soak vermicelli noodles in boiling water for 2 minutes, drain, set aside to cool. 
  2. Attach the fresh prep slicer and shredder attachment  to the stand mixer. Using the course grating drum, grate carrot, cabbage and ginger into the KitchenAid  bowl. 
  3. With a pair of scissors chop noodles into 5 cm pieces and add to vegetable mix.
  4. Place bowl onto stand mixer and mix ingredients together with the flat beater for 1 minute. 
  5. Heat sesame oil in a fry pan over medium heat, add vegetable mixture and cook for 5 minutes until soft, stir through soy sauce and set mixture aside to cool. 
  6. Mix cornflour and water in a small bowl ( for sealing the rolls ) 
  7. Carefully peel off one spring roll wrapper, keep remaining wrappers covered with a damp tea towel.
  8. Place the wrapper onto the bench with one corner facing you. Using a pastry brush, brush cornflour slurry around the edges for the wrapper.  Place a heaped tablespoon of filling in the bottom corner. Roll up halfway, fold sides in, then finish rolling, place rolls onto a sheet of baking paper. Pepeat process until all the mixture is used. 
  9. Pour enough oil into a pan or wok so that the rolls are able to be covered and able to float around in the oil. 
  10. Heat oil to 175℃, when oil has reached temperature, place rolls gently into the pan one at a time, being careful not to overcrowd the pan.( 2-3) at a time. 
  11. Fry until golden brown, 1 - ½ minutes and transfer to rack to drain. 
  12. Repeat with remaining rolls and serve hot with your favorite sauce.