Most Unique Spring Rolls in Delhi
Equipment
Ingredients
Filling
cabbage (shredded)
200 g
carrot (julienned)
100 g
bell pepper (julienned)
80 g
green beans (chopped)
60 g
ginger (minced)
10 g
garlic (minced)
6 g
Wrappers
spring roll wrappers (fresh)
8 piece
Seasoning & Oil
soy sauce
15 ml
black pepper
2 g
sunflower oil
30 ml
Instructions
Prepare vegetables
Wash and cut all vegetables into thin strips.
Heat the pan
Place a wok or large pan over medium-high heat and add sunflower oil.
Sauté aromatics
Add minced garlic and ginger, stir-fry until fragrant.
Stir-fry vegetables
Add cabbage, carrot, bell pepper and green beans. Stir-fry for 4-5 minutes until vegetables are slightly softened but still crisp.
Season the filling
Add soy sauce and black pepper, mix well and cook for another minute.
Cool the filling
Transfer the filling to a bowl and let it cool completely before wrapping.
Assemble spring rolls
Place 2-3 tablespoons of filling on each wrapper, fold the sides and roll tightly, sealing the edge with a little water.
Fry spring rolls
Heat oil in a pan and fry the rolls until golden and crispy on all sides.
Drain excess oil
Remove rolls from oil and drain on paper towels.
Original recipe
Storage
Best served immediately after frying. Can be frozen before frying and cooked from frozen.
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