Directions: |
Directions:1. In a hot wok, add 2 tbsp. of oil and sauté onions, garlic and ginger.
2. Add soya sauce, oyster sauce and red chili sauce.
3. Add cabbage, celery and carrots and cook for about 3 minutes until a little soft but still crunchy.
4. Add green peppers, mushrooms and been sprouts.
5. Season with black pepper and a pinch of salt.
6. When the vegetables are cooked and are still crunchy, add spring onions and shut off the heat.
6. Transfer the vegetables to a strainer to remove any excess liquid. Let it cool down completely at room temperature. You can put it in the refrigerator to cool the vegetables if in a rush.
8. Remove the wrappers from the plastic and cover them with a towel. Use one wrapper at a time.
9. In a bowl make a paste of all purpose flour and water for sealing.
9. On a clean surface place a wrapper with a corner pointing towards you.
10. Put 1 tbsp. of filling near the corner and start rolling away from you. Then fold both sides inwards and finish rolling. At the other end, leave a little space, using your finger tip, apply the flour paste and bring the open side to the top and gently seal it tight.
11. Place the spring rolls on a plate with the sealed edges facing down on the plate.
12. Deep fry the spring rolls until golden brown, turning frequently to avoid burning on one side.
13. Remove on to a plate with a paper towel to remove excess oil.
14. Serve with sweet chili sauce |
This recipe for Vegetable Spring rolls is from