Serves – 2 Ingredients 4 - Round spring roll wrappers 30g - Shredded carrot 50g - Shredded sweet turnip 200g - Calamari, shredded 1 tsp - Chicken stock powder 200g - Crab meat, shredded 10g - Chinese 5 spice powder 1 tsp - Garlic, finely chopped 1 - Egg, Wash 3 tbs - Vegetable oil Equipment - Wok

Method

• If using frozen spring roll wrappers: - place warm water in shallow dish and dip each spring roll wrapper in the warm water, place between damp paper for 5 minutes.

• Heat wok until is it almost smoking. Add 1 tablespoon of oil and the garlic. Cook until fragrant.

• Keep wok on a high heat. Add the turnip and carrot and stir-fry for 2 minutes to soften the vegetables.

• Add 5 spice powder, chicken stock powder, crab meat and calamari. Stir-fry for about 1 minute, to cook the seafood. Set aside ingredients and allow to cool.

• Once filling is cool, lay one spring roll wrapper on your bench. Spoon the filling along one side on the wrapper, keeping away from the edges. Brush the edges with the egg wash. Roll the wrapper tightly to make a long and thin spring roll.

• Repeat process for other spring rolls.

• Heat 2 tablespoons of oil in wok to 180˚c. Add spring rolls to oil and fry until golden brown. Remove and drain on paper towel.

• Serve hot with sweet chili sauce.

Recipe by
Pang Kok Shyan, Head Chef
Yum Cha Dragon, Ph: 9329 6868                  
Address: 14, 427 Docklands Drive, Waterfront City, Docklands

Recipe by
Chef Pang Kok Shyan, Yum Cha Dragon
www.yumcha.net.au Ph 9329 6868

Photo thanks to 3008 Docklands magazine