A detailed recipe that combines a crisp, golden exterior with a simple, fresh vegetables, which is correct as an snack!
Ingredients:
- Spring Roll wrapper: 10 Sheets
- Cabbage: 1 cup, finely chopped
- Carrots: 1 cup
- Bell Pepper: 1/2 cup, thin chopped (red or green for color)
- Bean Sprouts: 1/2 cup (optional)
- Spring onion: 2, chopped
- Garlic: 2 cloves
- Ginger: 1 teaspoon
- Soy Sauce: 1 Tbsp
- Cornstarch: 1 Tbsp
- salt and pepper to taste
- Oil: For deep frying
Instruction:
- Prepare filling:
- Take a large pan, heat a small amount of oil on medium heat. Fry garlic and ginger for 30 seconds until they are fragrant.
- Add cabbage, carrots, bell pepper and bean sprouts. Stir for 2-3 minutes, keeping the vegetables crisp but became a little soft.
- Stir in soy sauce, salt and pepper. Mix to fill the dissolved cornstarch to help tie the mixture simultaneously.
- Finally, toss the spring onion and remove it from heat.
- Assemble the spring rolls:
- Put a spring roll wrapper on a clean, dry the surface in the shape of diamonds pointing to a corner.
- Fill 2 tablespoons filling near the center of the bottom. Fold the lower angles on the filling, tuck the sides and roll tightly.
- Seal the final edge with a little water. Repeat with the remaining wrappers and filling.
- Frying:
- Now, heat the oil in the frying pan .Fry a few rolls at a time until they are golden brown and crispy for about 3-4 minutes .
- Remove the rolls using a slotted spoon and drain on a paper towel.
- Serve:
- Enjoy the crispy vegetables spring rolls.
- It can be served with sweet chili sauce or soy-based dipping sauce for an additional explosion of taste.
This vegetable fried spring roll recipe is not only a festival for taste buds but its crunchy composition and vibrant vegetable medley make it an excellent choice for a healthy snack or party appetizer.
