Chinese Spring Roll Recipe

Vegetable Spring Rolls

                                           

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Spring roll wrappers                              10
• Onion ,thinly sliced                             1 medium
• Spring onions,thinly sliced                      2
• Carrots,cut into thin strips                      2 medium
• Green capsicum,cut into thin strips       1 medium
• Cabbage,finely shredded                      1/2 small
• Oil                                                             2 tablespons + for deep-frying
• Salt                                                      to taste
• White pepper powder                              1/4 teaspoon
• Soya sauce                                              1 tablespoon
• Bean sprouts                                              3/4 cup
• Spring onion greens,chopped               2 stalks
• Cornflour/ corn starch                              1 tablespoon

Method

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.