Veg Spring Roll Recipe

Name: Veg Spring Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: indo chinese
Ingredients: 20 g · All-purpose flour; 60 g · Bell pepper; 150 g · Cabbage; 80 g · Carrot; 10 g · Garlic; 50 g · Moong sprouts; 300 ml · Oil; 10 ml · Rice vinegar; Salt; 20 ml · Soy sauce; 8 pieces · Spring roll sheets

Ingredients

2 servings

Contains: gluten·soy

All-purpose flour
20 g
Bell pepper
60 g
Cabbage
150 g
Carrot
80 g
Garlic
10 g
Moong sprouts
50 g
Oil
300 ml
Rice vinegar
10 ml
Salt
to taste
Soy sauce
20 ml
Spring roll sheets
8 pc

Flavor profile

Spice

Sweetness

Richness

Method

1Shred cabbage, carrot and capsicum into fine matchsticks.
2Heat 15ml oil in a wok and stir-fry chopped garlic for 20 seconds.
3Toss in the vegetables and beansprouts on high heat for two minutes so they stay crunchy.
4Season with soy sauce, vinegar, pepper and salt, then cool the filling completely.
5Spoon filling along one edge of each spring-roll sheet and roll tight, sealing the flap with a flour paste.
6Deep-fry the rolls in hot oil until crisp and golden all over.
7Drain on paper and serve hot with chilli sauce.