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1
Add flour and water together and mix to create a paste.
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2
This will act as a glue for spring roll wrappers.
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3
Reserve.
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4
In a wok over high heat add the oil, garlic, ginger, carrots, red pepper, yellow pepper, celery, cabbage and snow peas.
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5
Saute for 2 - 3 minutes.
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6
Add the soy sauce, oyster sauce and black pepper.
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7
Continue to saute a further 2 minutes.
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8
Remove from wok and allow to cool in a strainer set over a bowl.
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9
Do not press on mixture, allow to drain for approximately 20 minutes.
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10
Separate a spring roll skin and lay on a dry surface with one of the points facing towards you.
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11
Place a heaping 1/2 cup of filling about 1/2 inch in from the point.
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12
Fold the point over the filling and pull in the filling to make it tight.
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13
Tuck the flap under the filling and roll the skin on it once,
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14
Take the triangles of wrap that have formed on either side and fold them, as if making an envelope.
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15
The wrap is now a long rectangle with a point at the bottom.
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16
Roll the stuffed end as tightly as possible until on the triangle at the bottom is left unrolled.
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17
Spread a little flour/water paste then continue to roll to seal off.
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18
Heat vegetable oil in wok to 375 degrees F.
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19
Add spring rolls 3 at a time as to not over crowd.
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20
Deep fry until golden brown, approximately 7 minutes.
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21
Remove and drain on paper towels.
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22
Serve hot with apricot ginger sauce.
