Spring Rolls
Equipment
Ingredients
Filling
cabbage (shredded)
200 g
carrot (julienned)
100 g
bell pepper (julienned)
80 g
green beans (sliced)
50 g
garlic (minced)
2 cloves
ginger (grated)
1 tsp
soy sauce
15 ml
sesame oil
10 ml
Wrappers
spring roll wrappers (thawed)
12 pcs
flour
30 g
water
45 ml
Frying
vegetable oil
500 ml
Instructions
Prepare vegetables
Shred cabbage, julienne carrots and bell pepper, slice green beans.
Cook the filling
Heat oil in wok, add garlic and ginger, stir-fry vegetables until slightly softened, season with soy sauce and sesame oil.
Prepare sealing paste
Mix flour and water to make a thick paste for sealing spring rolls.
Assemble spring rolls
Place filling on wrapper, roll tightly, seal edges with flour paste.
Deep fry spring rolls
Heat oil to 180°C and fry spring rolls until golden brown and crispy.
Original recipe
Storage
Best served immediately after frying. Can be frozen before frying - fry from frozen adding 2-3 extra minutes.
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