Deep Fry Spring Rolls I

• 2 eggs
• salt
• pepper
• oil (for frying)
• 200 g prawns, shelled and cut into small pieces
• 12 carrot, shredded
• 300 g cabbage, sliced thinly
• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 25 egg roll wraps
• 2 egg whites

1. For the eggs--------------------------------p1 .
2. Season the eggs with salt and pepper.
3. Beat mixture until light and fluffy.
4. Fry mixture to make 2 thin omelettes.
5. Sliced omelette into thin strips.
6. For other springroll filling ingredients ------------.
7. Heat 1 tbsp of oil in a wok.
8. Stir fry the carrots and cabbage until soft slightly.
9. Add prawns, oyster sauce, light soy sauce and pepper to taste.
10. Fry mixture until prawns are just cooked.
11. For springrolls--------------------------------PE .
12. Add the egg strips into the mixture and mix well.
13. Spoon some filling onto each sheet of springroll skin slightly to one corner.
14. Fold that corner of the sheet to cover the filling.
15. Fold the 2 sides of the sheet over the filling.
16. Roll the whole thing to the other end of the sheet to form the springroll.
17. Seal the end by dabbing on egg white.
18. Repeat for other springrolls.
19. Deep-fry until the springrolls turns golden brown and crispy.
20. Serve warm with chilli sauce or ketchup.
21. If the springrolls turn cold, you can heat it up again in a microwave or refry them or in an oven at low heat.

eggs, salt, pepper, oil, prawns, carrot, cabbage, oyster sauce, soy sauce, egg roll wraps, egg whites

Taken from www.food.com/recipe/deep-fry-spring-rolls-i-15445 (may not work)