Ingredients:
- 5 sheets of spring roll wrappers
- Filling:
- 1/4 onion, finely chopped
- Thinly sliced green onions, to taste
- Thinly sliced cabbage, to taste
- 10 green bird’s eye chilies, thinly sliced
- 5 tablespoons canned corned beef
- 1 egg
- Salt, to taste
- Sugar, to taste
- Seasoning mix (Royco or similar), to taste
- Black pepper, to taste
Instructions:
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Prepare the Filling: In a mixing bowl, combine the finely chopped onion, sliced green onions, sliced cabbage, and sliced green bird’s eye chilies. Add the canned corned beef and mix thoroughly. Season with salt, sugar, seasoning mix, and black pepper to taste. Finally, crack in the egg and mix well until all ingredients are evenly distributed.
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Assemble the Spring Rolls: Lay out a spring roll wrapper on a flat surface. Place a portion of the filling mixture in the center of the wrapper. Fold the sides over the filling, then roll tightly from the bottom up, sealing the edges with a little water if necessary.
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Fry the Spring Rolls: Heat oil in a deep skillet or pan over medium heat. Carefully place the prepared spring rolls into the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side.
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Drain and Serve: Remove the spring rolls from the oil and drain on paper towels. Serve hot and enjoy!
These crispy vegetable and corned beef spring rolls make for a delightful and savory treat, perfect for snacking or as an appetizer at any meal.