4 eggs
1 1/2 cups of water
1 1/2 cups of wheat flour
1 tablespoon of salt
Oil
Filling
1/2 cup of chopped soy sauce
1 cup of shredded cabbage
2 tablespoons of oil
1/2 cup of cooked chicken, diced
1/2 cup of cooked turkey, diced
1 cup of bean sprouts
2 small onions, finely chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
4 tablespoons of soy sauce
Filling Sauce
1/4 cup of grated sugar tightly packed in the bowl
2 tablespoons of cornstarch
1 1/4 cups of water
1/4 cup of vinegar
1 tablespoon of spicy ketchup
2 tablespoons of soy sauce
4 eggs
1 1/2 cups of water
1 1/2 cups of wheat flour
1 tablespoon of salt
Oil
Filling
1/2 cup of chopped soy sauce
1 cup of shredded cabbage
2 tablespoons of oil
1/2 cup of cooked chicken, diced
1/2 cup of cooked turkey, diced
1 cup of bean sprouts
2 small onions, finely chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
4 tablespoons of soy sauce
Filling Sauce
1/4 cup of grated sugar tightly packed in the bowl
2 tablespoons of cornstarch
1 1/4 cups of water
1/4 cup of vinegar
1 tablespoon of spicy ketchup
2 tablespoons of soy sauce
Beat eggs with water until foamy
Add flour and salt and mix just to combine
The batter will be smooth and thin
Heat a non-stick skillet 20 cm in diameter, greased
Use 1/4 cup of batter for each spring roll
Fry for 1-2 minutes
Place on paper towels to cool
Repeat with remaining batter, always greasing the skillet with oil
To assemble, place 1/4 cup of filling slightly off-center on the cooked side of the spring roll
Fold both shorter sides towards center and then fold longer sides towards middle
Roll up
Secure with toothpicks
Refrigerate for at least one day before frying
Fry spring rolls in hot oil until golden brown
Drain on paper towels
Make 15 spring rolls
Filling: Cook soy sauce and cabbage
Drain excess liquid
Add chicken, turkey, and bean sprouts to the pan with oil
Mix well
Bring mixture to a boil, then reduce heat and simmer for 3 minutes
Remove from heat and serve warm with spring rolls
