Cantonese Deep Fried Spring Roll Recipe – D'Open Kitchen Culinary School

Ingredients

• 1 piece Bean Curd diced into tiny pieces
• 1 tbsp Oil
• 2 cloves Garlic minced
• 400 grams Turnip finely shredded
• 1/4 cup Cabbage
• 1 piece Carrot finely shredded
• 5 pieces Mushrooms finely sliced
• 1 pinch Sugar
• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1/4 tsp White Pepper
• 1 pkt Popiah Wrappers
• 1/2 pot Oil
• 2 tbsp Cornstarch
• 5 tbsp Water