Bialik College Kitchen Garden Program
Ingredients: Equipment: 2 tablespoons rice bran oil, plus chopping board extra knife grater 1 clove garlic, finely chopped large bowl 2cm knob ginger, finely chopped wok 3 spring onions, finely chopped wok sang ¼ wombok, finely chopped baking tray 1 carrot, grated pastry brush 1 stalk celery, finely chopped small bowl 2 teaspoons light soy ¾ teaspoon sugar ¼ teaspoon salt ½ teaspoon white pepper 1 ½ tablespoons oyster sauce 1 tablespoon cornflour 1 packet spring roll wrappers Method: 1. Preheat the oven to 180C. 2. Place wok over high heat and add the oil with the garlic, ginger and spring onions. Stir for 30 seconds. 3. Add wombok and carrot continue to cook for a further 3 minutes. 4. Add soy, sugar, salt, pepper, oyster sauce and cornflour, cook for a further 2 minutes. 5. Transfer to a large bowl and allow to cool for 5 minutes. 6. Place a spring roll wrapper on the bench and add a spoonful of filling diagonally across it.
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Bialik College Kitchen Garden Program
7. Brush the sides with water to help seal the rolls. 8. Fold the corner closest to you over the filling, then fold in each side. 9. Roll up firmly to enclose the filling. 10. Repeat this process until all wrappers are used. 11. Place spring rolls on a baking tray, with gaps between them so they can brown all over. 12. Brush each roll with rice bran oil. 13. Bake for 20 minutes and serve.