Let’s get started!

• Heat some cooking oil in a pan over high heat to begin making these crispy and delicious spring rolls. Once the oil is heated up, add the minced garlic and ginger, and fry these for 30 seconds.
• Now add the cabbage, carrot, and capsicums to the pan and give these a good stir. Once mixed add in the salt and pepper along with dark soy sauce, chili sauce, and oyster sauce. Mix well until the veggies are covered in the sauces and fry for about 2-3 minutes.
• Next, add the spring onions to the filling for the spring rolls along with corn scratch, and mix. Top with some chopped coriander and set aside to cool down.
• To prepare the slurry for the spring rolls, mix the all-purpose flour with water in a small mixing bowl. Mix well until a thick paste is formed. This slurry will be used to seal the spring rolls, before frying so that they do not burst open in the oil.
• Lay the spring roll wrapper in a diamond shape on a wooden chopping board. Fill about two spoonfuls of filling on one end of the wrapper and roll it while folding the side flaps. Spread some flour slurry on the other hand, roll and secure the spring roll, and make sure that the ends are sealed well. Repeat with other wrappers.
• Once all the spring rolls are finished rolling and sealed, heat some oil in a pan or skillet. Deep fry these over medium high heat. Fry until a golden brown color appears on the surface.
• Once done, take out from the pan, while draining off the excess oil. Place the prepared spring rolls on kitchen towels or tissues, this will help in soaking the excess oil.
• Cut into diagonal pieces and serve along with your favorite condiments, mine’s a spicy Schezwan sauce.