This vegetable spring roll is a great and easy addition to your snack or Chinese meal. The vegetable spring roll is packed with a delicious filling including cabbage, carrots, and spring onions.
Try out this crispy vegetable spring roll!!
There are some tips you need to know to make the perfect spring rolls:
Try out this crispy vegetable spring roll!!
There are some tips you need to know to make the perfect spring rolls:
1. Use thin spring roll wrappers. You need to buy the spring roll wrappers. Don't try to make it yourself, even some restaurants who make spring rolls do not make their own wrapper. Choose the thin spring rolls wrapper. The thinner it is, the more crispy and crunchy. If you don't want a chewy texture, so avoid using the thick wrapper.
2. Create your own set of filling. Use any local ingredients as the substitute if you do not like any ingredients in the following recipe or have had difficulty getting them.
3. Shred the vegetables by hand. Do not use the box grater to shred the vegetables to keep the filling dry. Grating will release more liquid from the vegetables. Dry filling means crispy spring rolls.
4. Do not overstuff the spring rolls. The spring rolls should not have too much filling since it can break while deep frying, on the other hand, it is not tasty if too little filling is used.
5. Wrap tightly with no air pockets. The spring rolls do not look good if it is partially empty. In addition, the oil will seep in to fill this space during deep-frying, which will make the spring roll taste oily.
Ingredients
- 3 spring onions, sliced
- 1 large carrot, peeled and finely shredded
- 1/2 cabbage, shredded
- 1 large zucchini, shredded
- 225g tin water chestnuts, drained and roughly chopped
- 1 tbsp groundnut oil
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 20 spring roll wrappers
- 2 tbsp cornflour mixed with 1 tbsp beaten egg
- Oil for deep-frying
Instructions
- Heat a wok over high heat until hot. Add the 1 tablespoon of the groundnut oil followed by the spring onions, garlic, carrot, and cabbage. Stir-Fry for 3 minutes, until soft. Add the water chestnuts, zucchini, soy sauce, and salt and pepper. Stir-Fry for a further minute, turn off the heat and add the sesame oil. Let it cool completely.
- Place a wrapper on a board with a corner pointing towards you, brush the edges with the cornflour and egg mixture. Spoon a good tablespoon of the vegetable mixture into the corner of the wrapper. Fold the tip of the corner over the filling. Creating a sausage shape turn in the other two corners to enclose the filling and continue to roll. Repeat with the remaining wrappers and filling.
- Pour enough oil into a wok so the spring rolls can float, heat to 170°C and deep-fry until golden brown. Carefully lift from the oil and transfer to a paper. Serve it hot with a dipping sauce. Enjoy!
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