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Preparation of Filling:

Preparation & Serving:

  1. Preparation of Filling:

    • Heat a wok over high heat with oil, swirl to coat. Stir-fry garlic, ginger, mushrooms, cabbage and carrot till mushrooms are golden.
    • Add Knorr Oyster sauce, soy sauce, spring onions and Knorr Aromat Seasoning Powder, Stir-fry for a minute or until slightly thickened then transfer mixture to a heatproof bowl and set aside to cool.
  2. Preparation & Serving:

    • Place one spring roll wrapper on a flat surface with one corner facing you, (cover remaining wrappers with a semi wet towel to prevent them from drying out) place 2 tablespoons of vegetable mixture in one corner and fold over filling, roll up firmly to enclose and fold in the edges; brush final corner with cold water to seal and repeat the same to make the other rolls.
    • Fry over medium-high heat for 1 to 2 minutes or until golden, remove from wok and drain on to a paper towel.
    • Serve the hot spring rolls with Knorr Thai Sweet Chilli Sauce.
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