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PrintMINI SPRING ROLLS
Makes :
30
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a frying pan; cook garlic, chilli and vegetables, stir over medium heat for about few minutes or until vegetables turn soft. Stir in sambal; cool to room temperature.
- Place a tablespoon of vegetable mixture on one side of a spring roll wrapper; brush edges with egg white, fold sides in, brush ends lightly with egg white, roll up firmly.
- Repeat with remaining mixture, wrappers and egg white. Deep-fry rolls until golden brown; drain on absorbent paper. Serve with dipping sauce.
INGREDIENTS
- 220 grams bamboo shoots, drained, Cut into thin strips
- 2 trimmed sticks celery, Cut into thin strips
- 2 carrots, Cut into thin strips
- 2 cloves garlic, crushed
- 1 small fresh red chilli, chopped finely
- ½ teaspoon sambal oelek
- 50 small spring roll wrappers
- 1 egg white, beaten lightly
- Salt, to taste
- IDHAYAM MANTRA peanut Oil for deep-frying
Dipping Sauce
- 2 tablespoon chopped fresh basil
- 1 teaspoon sambal oelek
- 2 tablespoons cider vinegar
- 1 clove garlic, crushed
- 2 tablespoon chopped fresh coriander
- 1 teaspoon grated fresh ginger
- 1 tablespoon brown sugar
- Dipping sauce Combine ingredients in small bowl; mix well.
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