10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
¼ white cabbage , shredded
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten
heat the wok. When hot, add some oil, the red peppers, carrots, and cabbage. Cook until the vegetables have slightly softened.
Add the oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Preheat the frying oil Place the pan with the oil for frying over a medium-high heat.
Make the spring rolls Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimeters clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Fry the egg roll Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.