Come Dine With Me Australia

Cheryl's Entree for Series 3, Come Dine with Me Australia


  • ¼ kg chicken mince

  • ¼ kg pork mince

  • ¼ purple cabbage cut finely

  • 1 carrot, julienne

  • 3 stalks celery, cut julienne

  • Handful of green beans, cut finely on angle

  • 250g can of sliced water chestnuts, cut julienne

  • ¼ cup of corn (Can or Fresh)

  • ¼ tsp garlic minced

  • 1 tsp Massell chicken stock powder

  • ½ tsp sesame oil

  • 1-2 packets spring roll wrappers(20-25 pieces each packet)

  • 20 ml grape seed oil

  • ½ tsp raw sugar

  • 1 tsp soy sauce

  • 750-1L grape seed oil

  • 1 egg white

  • 2-3 small red chillies


  • 1.

    In a wok or fry pan put 20ml oil and brown chicken and pork.

  • 2.

    Add vegetables and stir fry for 5-10 minutes (Vegetables still crispy).

  • 3.

    Add julienne water chestnuts.

  • 4.

    Mix Massell chicken stock with 2 tbsp hot water.

  • 5.

    Add raw sugar and stir.

  • 6.

    Add soy sauce.

  • 7.

    Add sesame oil on the outside of wok and let drizzle down.

  • 8.

    Change to a bowl and let cool at room temperature then refrigerate covered.

  • 9.

    Separate egg and only use the white as a seal for spring rolls.

  • 10.

    Wrap spring roll wrappers in a wet tea towel.

  • 11.

    Peel one layer of wrappers for small rolls or two layers of wrappers for a larger spring roll onthe bench.

  • 12.

    Add couple of tbsp of the cold spring roll mix for small rolls.

  • 13.

    Add 2-4 tbsp for large spring rolls.

  • 14.

    Fold the bottom edge over the filling then fold the 2 sides in and roll away.

  • 15.

    Seal with the egg while.

  • 16.

    Set aside on tray covered with glad wrap (refrigerate till ready to deep fry).

  • 17.

    Heat 500-750 ml Grape seed oil in wok medium heat.

  • 18.

    Cook 2-3 rolls at a time till light brown and crispy.

  • 19.

    Remove and place on absorbent paper.

  • Garnish and Serving::

  • 1.

    Sprigs of mint or snow pea sprouts.

  • 2.

    Slices of ribbon carrots cut with large triangle peeler.

  • 3.

    (Deep fry carrot ribbons in the oil before frying the spring rolls).

  • 4.

    Fry carrot ribbons a few minutes till slightly brown and crispy then dry on absorbent paper.

  • 5.

    Mandarin flowers cut going against the segments to resemble flowers.

  • Dipping Sauce 1::

  • 1.

    Sweet chilli sauce (served 2-3inch Chinese sauce bowl per person)

  • Dipping Sauce 2::

  • 1.

    100ml Soy sauce

  • 2.

    ½ tsp sesame oil

  • 3.

    1 tsp raw sugar

  • 4.

    Chilli cut in small rings (optional)

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 1222772kj
  • Fat Total 138275g
  • Saturated Fat 10197g
  • Protein 79g
  • Carbohydrate 19g
  • Sugar 6g
  • Sodium 351mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating