Vegetable Spring Roll Recipe
Cabbage, carrot, onion, and mushroom.
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Ingredients
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Vegetables
Wrapper & Oil
Seasoning
Method
Preparation
- 1
- 2
Mince Garlic and Ginger
Peel and mince the garlic cloves and ginger. Set aside.
Cooking
- 3
Sauté the Filling
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
- 4
- 5
Season the Filling
Pour in the soy sauce, salt, and black pepper. Mix well and cook for another 2 minutes, then remove from heat and let cool.
Rolling & Frying
- 6
Prepare Spring Roll Wrappers
Lay out a spring roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 7
Roll the Wrapper
Fold the corner over the filling, then fold in the sides. Roll up tightly away from you, sealing the edge with a little water.
- 8
Heat Oil for Frying
In a deep frying pan, heat the remaining tablespoon of vegetable oil over medium-high heat. Ensure the oil is hot before adding the rolls.
- 9
Fry the Spring Rolls
Carefully place the spring rolls in the hot oil, frying in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serving
- 10
Serve
Serve the vegetable spring rolls hot, with extra soy sauce or your favorite dipping sauce on the side.
