A popular snack, Chinese vegetable spring rolls are a popular snack or starter served perfectly with tea or during brunch. These can also be a hit on your dinner table accompanied with a bowl of hot soup or noodles. Try this easy recipe of flaky and crispy spring rolls during your tea time.
INGREDIENTS
- 3 cups cabbage, shredded
- 1 medium carrot, shredded
- ¼ cup capsicum, julienned
- 2 sprigs, spring onion
- 1-2 tbsp. Freedom Physically Refined Rice Bran Oil
- 1-2 tsp. soy sauce
- 1 tsp. vinegar
- Bit of salt, as soy sauce will be enough salty
- 1 cup cooked noodles
- 6 spring roll sheets
- 1 cup Freedom Physically Refined Rice Bran Oil for deep frying
METHOD
For preparing vegetable spring rolls
Step 1 :Add some oil to a hot pan and sauté white spring onions.
Step 2 : Throw in all the other vegetables except green spring onions, and fry everything elseon a high flame until half done, yet crunchy.
Step 3 :Now add the soy sauce and vinegar and mix everything well one more time. Add the green spring onions, pepper and salt, mix one last time and turn off the stove.
Step 4 : At this point, if you wish to use some noodles, boil them al dente, rinse well and drain completely, mix them well with the stir fried vegetables. To this mixture, add 1 more teaspoon of soy sauce and sprinkle a dash of salt and pepper.
Cool off completely.
To make spring rolls
Step 1 :Place a damn cloth over the frozen sheets of spring roll for about 5-7 mins.
Step 2 : Take a sheet, place a spoonful of filling, begin by rolling one end towards the inner side, covering the stuffing well. Bring the sides to the center. Final step, dampen the leftover edge and roll to seal and keep them covered to avoid drying.
Step 3 :Heat some oil, hot enough and add the rolls carefully one by one and fry evenly until golden-brown. Drain them on the kitchen paper. Serve hot with your favourite ketchup!
Easy to make, hot and crispy Spring Rolls are now ready to serve!