Chinese Vegetable Spring Rolls

YIELD: 4-5 servings

TOTAL TIME: 20 mins

INGREDIENTS:

For the rolls:

• 5 spring roll wrappers (I used the SWITZ spring roll sheets)

• Oil for frying

For the filling:

• Oil - 1 tbsp

• Garlic - 1 tbsp

• Red Chili paste - 1 tbsp

• Onion - 1 medium

• Carrot - 1 Medium

• Capsicum - 1/2 medium

• Salt - to taste

• Pepper - to taste

• Dark Soy Sauce - 1/2 tsp

• Cabbage - 1 cup

PREPARATION

1. In a wok add 1 tbsp oil and add garlic.

2. Saute for 1-2 mins.

3. Now add red chilli paste. Mix well.

4. Add your veggies (onion, carrot, capsicum) and stir fry for 3-4 mins on high heat.

5. Add salt, pepper and dark soy sauce.

6. Add cabbage and saute for about 2 mins.Switch off the flame and let the filling cool completely.

7. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangular shape, but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll sheet. Continue rolling up the sheet. When you are almost finished, lightly brush the edges of the top corner with a slurry of water and flour. Fold over and seal.

8. Heat oil for deep frying . When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels.

Serve with hot sauce!

Enjoy :)