Vegetable Spring Rolls

17:40:00 by


To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.

Spring roll wrappers10
Onion ,thinly sliced1 medium
Spring onions,thinly sliced2
Carrots,cut into thin strips2 medium
Green capsicum,cut into thin strips1 medium
Cabbage,finely shredded1/2 small
Oil2 tablespons + for deep-frying
Saltto taste
White pepper powder1/4 teaspoon
Soy sauce1 tablespoon
Bean sprouts3/4 cup
Spring onion greens,chopped2 stalks
Cornflour/ corn starch1 tablespoon


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