I don't think I've tasted spring rolls like the ones I've had at the club anywhere else.. they were quite unlike the ones we find here with the extra crispy wrapper. Their version was still deep fried and was crispy outside, yet had a chewiness on the inside and the veggies had a lovely pepper flavour. Last week I wanted nothing but this version and the store bought spring roll wrappers and chinese takeouts could definitely not satisfy me so I set about making these. I won't claim that my version can stand up to what was churned out at the club but it was close enough (maybe i think so because it's been many many years since i've tasted them). Nevertheless we enjoyed these as a snack cum dinner one Saturday evening.
Ingredients (makes about 8 to 10 rolls)
Maida (all purpose flour) - 1 cup
Egg - 1
Water - as required to make thin batter
Oil - 3 tbsp, for shallow frying
Carrots - 1 big, cut into thin matchsticks
Cabbage - half to 3/4 cup, shredded thinly
Ginger - half inch piece, minced
Garlic - 1 to 2 cloves, minced
Soy Sauce - about 2 tsp
Sriracha chilli sauce - 1 tsp (optional)
Salt & Pepper - to taste
Oil - 2 tsp
Maida/Flour - 2 tsp + little water to form a thick paste
1) For the outer cover, blend the flour, egg, salt & water to make a thin, smooth batter. Heat a small round pan (8 inch diameter is what I used), rub a few drops of oil and pour some of this batter and spread out to form a very thin pancake. Cook on medium on one side, flip over and cook the other side as well. It will still be pale in colour. Keep aside. Do this for the rest of the batter.
2) For the filling, heat the 2 tsp of oil and add the whites of spring onions, ginger and garlic, after abt 20-30 seconds, add in the veggies and a pinch of salt and stir-fry till crisp-tender. Stir in the soy & chilli sauces with pepper to taste & spring onion tops (greens) and when done. Keep aside and allow to cool a bit.