Usha Singh

It has been a long time since i posted a recipe, and i actually have no excuse for that. I have been preparing these vegetable spring rolls (240 done) for my little neices 2nd birthday party, and thought it would be the ideal recipe for “MeatLess Monday”


Vegetable Spring Rolls


35ml sesame oil 

7ml crushed garlic

10ml crushed ginger

500ml finely chopped cabbage

125ml rice noodles

500ml grated carrots

5ml zeal

5ml soya sauce

500ml chopped pak choi

5ml salt

250ml chopped mung bean sprouts

1 packet of spring roll pastry


 


Method


  1. Heat oil in a large heavy based pot, add the garlic and ginger and lower heat
  2. Add the cabbage, stir and cover the pot for 2-3 minute, allowing the cabbage to start cooking
  3. Now add the carrots and the raw rice noodles and cover the pot and allow to cook for about 5minutes
  4. Add the pak choi and mix thoroughly
  5. Remove from heat and season with zeal, soya sauce and salt and allow the mixture to cool thoroughly
  6. Once cold, mix in the sprouts and about 35ml of the mixture to a sheet of pastry (it is much better to cut each square of pastry into two rectangles and this way you get small dainty spring rolls) and roll up to form a spring roll.
  7. The filled spring rolls can be frozen and used as required
  8. Deep fry before serving with a sweet chilli sauce or as a healthy option bake in a hot oven for about 10minutes instead of deep frying.

 

 

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