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Veg Spring Rolls
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Time To Make the Dish: 40 min
Servings
4-6
Diet
Veg
Cuisine
Asian
Ingredients
- Spring roll wrappers – 12
- Spring onions – ¼ cup, finely chopped
- Shredded cabbage – 2 cups
- Carrots – 1 cup, julienned
- Bell peppers (capsicum) – ½ cup, thinly sliced
- Bean sprouts – ½ cup
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, minced
- Oil – for frying
- THS Sweet Chilli Sauce – ½ cup (for dipping)
- Salt – to taste
- Black pepper – to taste
Instructions
- 01Heat a little oil in a pan, sauté garlic, ginger, and spring onions until fragrant.
- 02 Add shredded cabbage, carrots, sliced capsicum, and bean sprouts. Season with salt and pepper and stir fry for 3-4 minutes until vegetables soften but remain crisp.
- 03 Remove from heat and let the filling cool.
- 04Place a spring roll wrapper on a flat surface; put about 2 tbsp of filling near one corner.
- 05Fold the sides over the filling and roll tightly, sealing the edge with a little water.
- 06Heat oil to medium-high and deep fry the rolls until golden and crisp. Drain excess oil on paper towels.
- 07Serve hot with THS Sweet Chilli Sauce as a dipping accompaniment.
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