Vegetable Spring Roll
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A crispy texture of golden fried small rolls of thin pastry filled with flavoursome & healthy vegetables served hot with a choice of sauce.
How to Prepare
To make the stuffing, heat 2 tablespoon 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 corn flour with 2 tablespoon 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 corn flour 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 hot.
Expert Tip
Vegetable Spring Roll
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