Vegetable Spring Rolls
A really delicious and colourful way to eat your spring vegetables.This Vegetable Spring Rolls recipe tastes fresh and crisp and adds a lot of beautiful color to tea time.
Servings 10
Ingredients
- 1 packet instant noodles
- 1 tbsp vegetable oil
- 2 cups shredded cabbage
- 1/2 cup boiled green peas
- 3 green onions sliced
- 2 garlic cloves crushed
- 1 carrot grated
- 1 green pepper chopped
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- salt to taste
- 20 frozen spring roll wrappers thawed
- oil for frying
- 2 tablespoon cornflour dissolved in a lil water and make a thick paste or a egg yolk
Instructions
Directions
- Heat vegetable oil in a pan over high heat.
- Add onion, garlic, green peas, carrot, green pepper and cabbage. Cook and stir for few minutes or until crisp tender.
- Add instant noodles (crushed) and soy
- sauce.
- Season with salt and pepper.
- Turn the heat off and take it out in a
- bowl.
- Set aside to cool.
- Place 1 wrapper on a board with a corner pointing towards you.
- Brush edges with cornflour mixture.
- Spoon 1 tbsp vegetable mixture into the corner of the wrap.
- Fold corner over the filling then roll up from corner to corner, folding edges in to enclose filling.
- Repeat with remaining wrappers, cornflour mixture and filling.
- Heat oil in a deep pan over medium high heat.
- Deep fry spring rolls, in batches, for 2-3 minutes or until crispy and golden.
- Remove from the oil and drain on kitchen paper. ENJOY!
Notes
Notes:
Keep remaining wrappers covered with damp tea towel. Serving Suggestions:
Serve hot with sweet chilli sauce.
Keep remaining wrappers covered with damp tea towel. Serving Suggestions:
Serve hot with sweet chilli sauce.