Vegetable Spring Rolls
Vegetable Spring Rolls are one appetizer which is equally liked by all in our family & also a must to order when we go out to eat. Here is a pretty simple recipe for making these delicious Asian appetizer at home, made easier with ready made spring roll pastry readily available at most groceries in the freezer section.
Servings:
25
yield(s)
Prep Time:
45
mins
Cook Time:
15
mins
Total Time:
60
mins
Ingredients
-
1
cup
cabbage
(cut into thin shreds)
-
1
carrot
(cut into thin slices)
-
1
red bell pepper
-
1
yellow bell pepper
-
1
green bell pepper
-
1
onion
-
2
sprigs green onions
-
1
tbsp
cilantro
-
1/4
tsp
salt
(to taste)
-
1
tsp
soy sauce
-
1
tsp
chilli sauce
-
1/4
tsp
black pepper powder
-
1
tbsp
cornstarch
-
1
egg white
-
25
spring roll pastry shells
-
Some
oil
(for deep frying)
Instructions
-
Shred cabbage into thin slices. Finely chop bell peppers, onion, carrot & green onions.
-
Heat about 1 tsp. oil in a frying pan & add all the vegetables. Sauté for a couple of minutes, add salt, soy sauce, chilli sauce & pepper to taste. Do not over cook. Remove from heat & mix in finely chopped cilantro.
-
Mix a little cornstarch in little water & keep aside. If using egg white, take it in a small bowl & keep aside.
-
To make spring rolls, take one spring roll pastry/wrapper and lay it diagonal on a board (see picture). Now take some filling & put it on one corner. From that end, make a tight roll upwards until you reach almost the top half of the pastry (see picture). Now apply some cornstarch paste/egg white on the sides & bring both the sides together like folding into an envelope (see picture). Next, keep rolling until the end. Make sure that the edges are well sealed with cornstarch paste/egg white. Your spring roll is now ready. Make the rest of the spring rolls & keep them on a plate.
-
Heat oil in a wok & fry the spring rolls on medium heat a few at a time until crispy & golden brown. Serve with plum sauce.