Vegetable Spring Rolls Recipe
Crunchy on the outside and bursting with savory vegetables, these vegetable spring rolls are a delightful and versatile snack perfect for any occasion.
Ingredients
- 15 sheets TYJ Spring Roll Pastry
- Oil as needed Oil for Frying
- 200 g Cabbage, finely shredded
- 150 g Carrots, finely shredded
- 150 g Beansprouts
- 2 cloves Garlic, finely chopped
- 3 pieces Spring Onions, sliced lengthways
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sesame Oil
- ½ teaspoon White Pepper
- ¼ teaspoon Salt
- 2 tablespoon Plain Flour
- 2 tablespoon Water
Instructions
- Chop and slice your vegetables into thin slices. Heat a wok or pan over medium to high heat and add a tablespoon of oil. Add the vegetables to the wok and stir fry for 2 to 3 minutes until softened.
- Add the seasoning ingredients (light soy sauce, sesame oil, white pepper, and salt) to the wok and stir fry for another minute. Ensure everything is well combined and set aside to cool slightly.
- In a small mixing bowl, mix water and flour together until smooth. This will be used to seal the spring rolls.
- Place a spring roll sheet on your work surface with a corner pointing towards you. Add a heaped tablespoon of the vegetable filling. Roll the sheet, folding in the sides, and seal the edges with the flour and water slurry.
- Heat oil in a pan and fry the spring rolls for 3 to 4 minutes on each side until golden. For deep frying, there’s no need to turn them. Note: Cover un-fried spring rolls with cling film to prevent drying out.
Notes
- Keep spring roll wrappers covered with a damp cloth to prevent them from drying out during preparation.
- Fry on high heat for a crunchy texture without grease.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 1g
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