20 spring roll wrappers, defrosted and covered with a damp tea towel
1 cup shredded cabbage
1 cup carrot, cut into long strips
2 bunches spring onions, whites and greens separated and chopped
2 tbsp cooking oil
3–4 garlic cloves, finely diced
1/2 tsp white pepper powder
1 tbsp white vinegar
1 tbsp soy sauce
1 tsp hot chilli sauce (optional)
1 tsp cornflour
2 tsp cornflour, dissolved in 2 tbsp water (for sealing the rolls) and 1 tsp for mixing in the veggies
canola oil for deep frying
sea salt to taste
Heat 2 tbsp oil in a pan and add garlic followed by the veggies (except the spring onion greens).
Tip in white pepper, vinegar, soy sauce, hot chilli sauce, salt and the single teaspoonful of cornflour. Toss the vegetables on high heat for 2 minutes. Once the veggie mixture is ready, let it cool down completely. Mix in the spring onion greens set aside earlier.
Now, assemble the spring rolls. Carefully peel off one wrapper and place a spoonful of filling on a sheet. Roll up halfway, then fold the sides and continue rolling. Seal the roll with the cornflour dissolved in water: take some of the sludge on your finger, apply on the edges of the open side and close the flap tightly. Once all the rolls are assembled, they are ready for frying.
Heat oil in a wok (there should be enough to cover the rolls completely) to medium high. Drop the rolls one by one in the hot oil and fry until they turn golden brown. Turn them once or twice while they are frying.
Take the rolls out on absorbent kitchen paper and serve hot with any sauce of your choice or ketchup.
Adjust the salt according to your preference. I use a little less than I normally do because the soy sauce used in the recipe is quite salty.
The veggie filling should be crunchy and dry (it’s okay if it is a little sticky, but it should not be over-cooked or soggy).
Keywords: vegetable spring rolls, vegetarian appetizers, indo-chinese recipe
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