Get the kids involved in making their own snacks.

Stocksy txp260387486XL200 Medium 10998
Makes:  15 large rolls
Fresh from the garden:  Carrot, celery, coriander, Chinese cabbage, spring onions
Season:  Winter/Spring


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.


What to do

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Place the wok over high heat.

  • 4. Add oil to the wok with the garlic, ginger and spring onions, and stir for 30 seconds.

  • 5. Add the cabbage, carrot and celery, and continue to cook for a further 3 minutes.

  • 6. Add the soy sauce, sugar, salt, pepper, oyster sauce and cornflour, cook for a further 2 minutes.

  • 7. Transfer the mix to a large bowl and allow to cool for 5 minutes.

  • 8. Place a spring roll wrapper on the bench and add a spoonful of filling diagonally across it.

  • 9. Brush the sides with water to help seal the rolls.

  • 10. Fold the corner closest to you over the filling, then fold in each side. Roll up firmly to enclose the filling.

  • 11. Repeat this process until all the wrappers are used.

  • 12. Place the spring rolls on the baking tray, with gaps in between them so they can brown all over.

  • 13. Brush each roll with a little sunflower oil.

  • 14. Bake for 20 minutes.

  • 15. Sprinkle with coriander and serve.

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