10 ml (2 tsp) olive oil
300 g (10.58 oz) cabbage-based stir fry vegetable mix
10 ml (2 tsp)soy sauce
50 g (1.8 oz) bean sprouts
30 ml (2 tbsp) fresh coriander, chopped
15 ml (1 tbsp) pickled ginger, finely chopped
12 Peppadew® Jalapeño Cones
12 spring roll wrappers
1 egg, beaten
Oil, for frying
Plum sauce or sweet chilli sauce
Heat the olive oil in a wide pan or wok.
Fry the stir fry vegetable mixture for 3-4 minutes.
Add the soy sauce and cook for 2 minutes.
Remove from the heat and stir in the bean sprouts, coriander and pickled ginger.
Transfer the mixture to a colander and allow the mixture drain any excess liquid and cool completely. Once cold, stuff the Peppadew® Jalapeño Cones with the stir fry mixture.
Place a Peppadew® Jalapeño Cone onto a spring roll wrapper and roll up, sealing the end with a little egg wash.
Repeat with the remaining spring rolls. Heat the oil in a pot or deep fat fryer.
Once the oil is hot, fry the spring rolls, in batches, for 2-4 minutes per side, or until golden and crispy.
Drain the spring rolls on paper towel and serve with plum sauce or sweet chilli sauce and pickled ginger.
Serve with plum sauce or sweet chilli sauce and pickled ginger