Recipes
Vegetable Spring Rolls
June - 5 - 2017
20-25 pieces
Preparation: 20
Cooking: 10
Recipe by, Lara Abdulhadi – Food blogger, Lara's cooking journey
20-25 pieces
Preparation: 20
Cooking: 10
Ingredients
- 3 Tbsp. Sesame Oil
- 6 cups shredded cabbage
- 3 Cup peeled carrot, coarsely grated
- 1 ½ Cup scallions (green onions) sliced
- 1 Tbsp. Soy Sauce Salt/Pepper to Taste
- 1 Tbsp. Water
- 2 Tbsp. Corn Flour
- Oil for Frying
- Sweet Chili Sauce for dipping
Method
- Heat a wok over high heat until hot, add sesame oil, and swirl to coat
- Add onions, garlic, carrots, and cabbage. Stir fry for 3 – 4 minutes until veggies are soft
- Add 1 TBSP. of Soy Sauce, salt/pepper to your liking, and mix
- Set mixture aside to cool down
- In a bowl mix 2 Tbsp. of Corn flour w/ 1 Tbsp. of Water and set aside
- Once the mixture has cooled down, spoon the mixture in the wrapper, and roll, folding the edges to enclose the filling. Brush the edges with the corn flour/water to mixture to stick
- Fry in oil and serve with Sweet Chili Sauce
Tip: Cover the Spring Rolls with a tea towel or kitchen towel to keep them from dying out while you roll.
