Pairs well with Spring Rolls
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Spring Rolls
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Crispy, golden spring rolls filled with fresh vegetables.
00:10:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- spring roll sheets or filo pastry - 10 sheets (10 sheets)
- savoy cabbage - 200 grams (cut into julienne)
- carrots - 100 grams (cut into julienne)
- white onion - 1 (cut into julienne)
- bean sprouts - 100 grams
- oil - 20 grams (for frying)
- soy sauce - to taste (to taste)
- salt - to taste (to taste)
- pepper - to taste (to taste)
- starch glue - 1 tablespoon (for sealing)
- cold water - 1 tablespoon (for starch glue)
- hot water - 50 ml (for starch glue)
Instructions
- Prepare the Filling: Cut the carrots, onion, and cabbage into julienne strips.
- Cook the Vegetables: Heat oil in a pan, fry the onion, add cabbage, salt, and pepper, and simmer for 2 minutes.
- Add Remaining Ingredients: Add carrots, bean sprouts, and soy sauce, and cook for another minute.
- Cool the Filling: Remove from heat and let the filling cool.
- Prepare Starch Glue: Mix 1 tablespoon of starch with 1 tablespoon of cold water, then add 50 ml of hot water until sticky.
- Assemble the Rolls: Place a spoonful of filling on one corner of the spring roll sheet, roll halfway, brush sides with starch glue, and seal.
- Fry the Rolls: Heat oil to 180°C and fry the rolls until golden brown. Drain on paper towels.
