Veg Spring Rolls are a popular Asian appetizer or snack. These crispy and delicious rolls are filled with a flavorful mixture of vegetables and wrapped in a thin spring roll wrapper. They are perfect for parties or as a tasty evening snack.
Ingredients: 2 cups shredded cabbage. 1 cup thinly sliced carrots. 1 cup thinly sliced bell peppers. 1 cup bean sprouts. 1/2 cup thinly sliced mushrooms. 1/2 cup chopped spring onions. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. Salt and pepper to taste. Spring roll wrappers. Oil for frying.
Instructions: Put some oil in a big pan and heat it over medium-high heat. Place the ginger and garlic in the pan and cook for one minute. Put in bean sprouts, bell peppers, cabbage, and carrots. After 5 to 7 minutes, the vegetables should be soft. Put cornstarch, soy sauce, and sesame oil in a small bowl and mix them together. Add the mix to the cooked vegetables and mix it well. Add pepper and salt. Take the mix off the heat and let it cool down. Use a spring roll wrapper and put some of the vegetable mixture in the middle of it. Fold the sides in and roll it up tightly. Use a little water to seal the edges. Get oil hot in a large pan so you can fry. Make sure the oil is hot before adding the spring rolls. Fry them until they are golden brown and crispy. Take out the spring rolls and let them drain on paper towels to get rid of the extra oil. Serve hot with the sauce of your choice.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ann Levesque
