Vegetable Spring Rolls Recipe

Inspired by The Gryphon

Time30m

Serves5

filled with cabbage, carrot, onion and vermicelli.

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Ingredients

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Spring Roll Filling

2 cups Cabbage, finely shredded

1 cup Carrot, grated

1 medium Onion, finely chopped

1 cup Vermicelli noodles, cooked

2 tbs Aged soy sauce

1 tbs Toasted sesame oil

to taste Celtic sea salt

to taste white, green, and black pepper

Spring Roll Wrappers

10 pieces Spring roll wrappers

For Frying

2 cups Tuscany sunflower oil

Method

Preparation of Filling

Prepare the Vegetables

In a large mixing bowl, combine the finely shredded cabbage, grated carrot, and finely chopped onion. Mix well.

Add Seasoning

Add the cooked vermicelli noodles, soy sauce, sesame oil, salt, and pepper to the vegetable mixture. Toss everything together until well combined.

Assembling Spring Rolls

Prepare the Wrappers

Lay a spring roll wrapper on a clean, dry surface with one corner facing you.

Fill the Wrapper

Place about 2 tablespoons of the filling mixture near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll up tightly to close the spring roll. Repeat with remaining wrappers and filling.

Cooking

Heat Oil

In a large frying pan, heat the vegetable oil over medium heat until hot.

Fry the Spring Rolls

Carefully add the spring rolls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.