Vegetable Spring Rolls

Prep Time: 20 Mins Cook Time: 1 hour 45 Mins Serves: 6-8

Ingredients:

4 cups Cabbage Thinly Shredded

3 Celery Sticks Thinly Sliced

1 Big Green Capsicum Thinly Sliced

2 Onions, Medium Size Thinly Sliced

2 Carrots, Medium Size, Grated Thick Side

2 cups Fresh Bean Sprouts

2 tbsp Ginger Paste

1 tbsp Green Chilli Paste

6 tbsp Light Soy Sauce (Reduced Salt)

6 tsp Extra Virgin Olive Oil

Salt to taste

Ready-made 8 Inch Spring Roll Pastry Sheets

3 tbsp Plain Flour

Oil for Deep Frying

Method:

Heat the wok over a high flame, add a tablespoon of olive oil, and stir-fry each vegetable for 1-2 minutes, then transfer to a large plate.
Once done, add all the vegetables to the wok and add the ginger and green chilli paste.
Mix well, then simmer for 2-3 minutes; recheck the seasoning and cool the filling completely.
In a small bowl, mix plain flour with 4-5 tbsp of water until the mixture reaches a glue-like consistency. The paste is ready.
Peel one spring roll pastry sheet, place it on a flat surface, and fold one corner halfway; see the picture below.
Place two tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape, but not touching the edges.
Fold the left and right sides of the spring roll wrapper over, then continue rolling.
When you are at the end, lightly glue the edges of the top corner of the diamond, fold over and seal.
Cover with a kitchen towel to avoid drying out.
Repeat with the remaining until all the spring roll pastry sheets are finished.
Deep-fry until golden brown on medium heat, then remove and drain on paper towels, or lightly brush or spray with oil and air-fry.

NB:

In this recipe, I have not added salt because the soy sauce already contains it. Please check and season.

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