Chinese Vegetable Spring Rolls Recipe

step 1

• STEP 1.In a saucepan bring 2 ltr of water to a boil, add 200 gm carrot cut into thin threads, 450 gm white cabbage cut into thin threads and boil for 2 minutes.

step 2

• STEP 1.To the same boiling water add 300 gm bean sprouts. Boil for 1 minute.

step 3

• STEP 1.Hold blanched cabbage, carrot and bean sprouts under cold running water for 4 minutes. Drain well and place in a bowl.

step 4

• STEP 1.In a wok heat 1 tbsp oil on medium heat, add 10 gm finely chopped ginger, 5 finely chopped cloves of garlic, 2 finely chopped spring onion and stir fry for 2 minutes.

step 5

• STEP 1.Add the sauteed ginger garlic spring onions to the bowl with cabbage carrot and bean sprouts , add 1 tsp chinese five spice powder, 1 tbsp sesame oil and mix well.

step 6

• STEP 1.Leave to marinate for about 10 minutes and let everything soak in.

step 7

• STEP 1.Place 1 ½ tbsp of the mixture at one corner of the spring roll wrapper, fold the corner over the filling and roll to the middle.

step 8

• STEP 1.Then fold in the two side corners and continue to roll. Wet the last corner with water to seal. Place all the rolls on a plate.

step 9

• STEP 1.In a wok heat 1 ltr oil on medium heat. When hot add the spring rolls one at a time and deep fry until golden and crispy.