Vegetable Spring Rolls
Servings: 12
Ingredients
- 12 spring roll wrappers
- 5 cups cabbage and carrots shredded
- 1 tbsp oil
- 2 large cloves garlic minced
- 1/2 tsp grated ginger minced
- 1 spring onion finely chopped
- 1 spring onion thinly sliced
- 1 small onion
- 1 chilli finely chopped
- 1 tbsp soy sauce
- 2 tsp rice vinegar or white vinegar
- salt
- pepper
- vegetable oil for frying
Flour Paste
- 1 tbsp cake wheat flour or cornflour
- 1&1/2 tbsp water
Instructions
- Heat oil in a wok or pan on high heat
- Add the onion and 1 chopped spring onion and fry for a minute. Add the ginger and garlic and fry for a minute
- Add the veggies and chilli and fry for another minute. Veggies should still be crunchy
- Add the sliced spring onion
- Mix in the vinegar and soy sauce. Add some pepper and salt but not too much as the soy sauce has salt
- Allow the veggies to cool
- Keep the spring roll wrappers covered between a damp clean kitchen towel
- Place a wrapper, like a diamond shape, on a flat surface. One corner pointing towards you. Place a tablespoon of the filling on the one corner. Fold the corner over the filling. Fold the sides like an envelope and roll the wrapper firmly, like a cigar. Brush the edges with the flour paste to seal
- Heat about 2 cups vegetable oil and deep fry them in hot oil until slightly brown on all sides. Or you can shallow fry them, on medium heat, in 2 tablespoons oil, ensuring you keep turning them so they brown evenly on all sides. Drain on paper towels
- Serve hot with sweet chilli sauce