Vegetable Spring Rolls
Saturday, March 16, 2024
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Get the plum sauce ready! These delicious spring rolls are perfect for vegetarians.
The ingredient of Vegetable Spring Rolls
- 2 tbsp peanut oil
- 2 cups finely shredded wombok chinese cabbage
- 1 about 120g carrot peeled finely chopped
- 100g green beans topped finely chopped
- 1 x 230g can water chestnuts drained well finely chopped
- 4 green shallots ends trimmed finely chopped
- 3cm piece fresh ginger finely grated
- 1 garlic clove crushed
- 65g 1 cup bean sprouts trimmed
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp cornflour
- 60ml 1 4 cup water
- 20 sheets 20cm x 20cm spring roll pastry just thawed
- rice bran oil to deep fry
- plum sauce to serve
The Instruction of vegetable spring rolls
- heat the peanut oil in a large non stick frying pan over medium high heat add the wombok carrot beans water chestnuts green shallot ginger and garlic and cook stirring for 2 minutes or until just tender add the bean sprouts and cook stirring for 1 minute or until just heated through add the oyster sauce and soy sauce and stir to combine remove from heat transfer to a heatproof bowl taste and season with salt and pepper
- combine the cornflour and water in a small bowl place 1 pastry sheet on a clean work surface and brush with cornflour mixture place 1 4 cup of the cabbage mixture diagonally across the centre leaving a 3cm border at each end brush corners and sides with cornflour mixture fold in ends and roll up tightly to enclose filling transfer to a plate repeat with remaining pastry cabbage mixture and cornflour mixture
- add enough oil to a large saucepan to reach a depth of 5cm heat to 190u00b0c over medium high heat when the oil is ready a cube of bread will turn golden brown in 10 seconds
- add 4 spring rolls to the oil and cook for 4 5 minutes or until golden brown use a slotted spoon to transfer to a tray lined with paper towel repeat in 4 more batches with the remaining spring rolls reheating the oil between batches
- place the spring rolls on a serving platter and serve immediately with plum sauce if desired
Nutritions of Vegetable Spring Rolls
fatContent: 423 986 caloriessaturatedFatContent: 18 grams fat
sugarContent: 52 grams carbohydrates
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a
