Crocodile Spring Rolls


250 grams thawed crocodile cut into matchstick pieces

½ cup shredded or finely chopped Chinese cabbage (wombok)

3 cloves garlic minced

1 thumb-size piece of ginger, finely sliced

2 spring onions, sliced into matchstick pieces

¼ cup snow peas, finely sliced

1 red onion, finely sliced

1 red chilli, chopped finely (omit if you prefer very mild spring rolls)

4-6 shiitake mushrooms, cut into matchstick piece

½ cup fresh coriander, roughly chopped

2 tbsp. oil, plus more for deep-frying

1 packet. spring roll wrappers (thawed if frozen);

2 tbsp soy sauce

2-3 tbsp cornflour

1 egg, to make egg wash

1 tbsp plum sauce to serve

1 tbsp sweet and sour sauce to serve


Place oil in a wok or large frying pan over medium to high heat.

Add garlic, ginger, spring onions, onion, cabbage, snow peas, mushrooms and chilli.

Stir-fry unit fragrant (about 1 minutes. stir-frying tip: add a little water to the wok/pan when dry instead of more oil.)

Add crocodile, capsicum, sesame oil, coriander, hoisin sauce, soy sauce and stir.

Add cornflour and water to thicken up the mixture.

To assemble rolls, place a spring wrapper on a clean working surface. ?Place one heaped tablespoon of the filling on the wrapper (if using large wrappers, you will need more). ?Brush the egg wash around the edges of the wrapper.

Fold the left and right side of the wrapper over filling, then lift up the widest end nearest to you and tuck over the top and roll to the other end. ?Secure the rolling by dipping your finger in some water and wetting the end, “pasting” it shut or use the egg wash for this.

To fry spring rolls, place some oil (about 2-3cm deep) in a wok or deep-sided frying pan over medium-high heat. ?When bubbles rise (around 175C), or when the oil begins to form snake-like line across the bottom of the pan, the oil may be hot enough – to test it, dip one corner of a spring roll into the oil if it begins to sizzle and cook, the oil is ready. ?If not, wait another 30 seconds to one minute and try again.

Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. ?Spring rolls are done when they turn light to medium golden-brown. ?Place on paper towels (or clean tea towel) to drain while you finish frying the rest.

Serve spring rolls while still hot with plum sauce or sweet and sour sauce, or your own dipping sauce.