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Spring Roll

 INGREDIENTS:

  1. Spring Roll Sheets 10-12
  2. Cabbage 1 cup, finely shredded
  3. Carrot 1/2 cup, shredded
  4. Capsicum 1/2 cup, thinly sliced
  5. French Beans 1/4 cup, finely chopped
  6. Onion 1 large, thinly sliced
  7. Garlic 5-6 cloves minced
  8. Boiled Noodles 1 cup
  9. Soy Sauce 1 tsp
  10. Vinegar 1 tsp
  11. Black Pepper 1/2 tsp
  12. Salt to taste
  13. Corn flour Slurry for sealing
  14. Oil for deep frying

METHOD:


Serving size: 8-10


Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant. 

Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes.

Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely.

Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry.

Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp.

Serve hot and crispy spring rolls paired with either chili garlic sauce, hoisin sauce, tomato ketchup, Schezuan sauce, or mint-coriander chutney. 



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