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PrintVEGETABLE SPRING ROLLS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a wok. Fry mushrooms, onions, garlic, and ginger 1 minute. Add remaining vegetables and stir fry 2 minutes. Blend in soy sauce, sesame oil and pepper.
- Stir in blended corn flour and vegetable stock to thicken pan juices. Place mixture on a tray to cool. Divide filling into twelve portions.
- Arrange spring roll skins in diamond shapes with pointed end towards you. Brush edges with egg white.
- Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling.
- Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.
- Rolls can be deep fried two or three at a time in vegetable oil until golden or oven-baked at 180°C (350°F) for 15 - 20 minutes.
- Serve with warm plum sauce.
INGREDIENTS
- 4 tablespoons Cooking Oil
- 10 medium, Chinese mushrooms, soaked in warm water 20 minutes and sliced
- 4 medium onions, sliced
- 1 teaspoon chopped garlic
- 2 teaspoons chopped fresh ginger root
- 500 grams Chinese cabbage, shredded
- 200 grams celery, sliced
- 200 grams carrot, grated
- 100 grams soy bean sprouts
- 200 grams water chestnuts
- 5 tablespoons light soy sauce
- 2 teaspoons IDHAYAM sesame oil
- Pinch pepper
- 2 tablespoons corn flour blended with
- 4 tablespoons vegetable stock
- 20 large spring roll skins
- 2 eggs white
- 4 tablespoons water
- 200 grams firm bean curd, sliced
- 6 tablespoons plum sauce
6 comments for “Vegetable Spring Rolls”
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good one
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