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TASTY TUESDAY: Vegetable Spring Rolls

by Sarah on September 4th, 2012

Recently I’m really enjoying making little snacks. They’re the sort of thing that I’ve often thought to be quite complicated, but now that I’ve made a few different types, I’ve discovered that it’s actually pretty simple. Like these vegetable springrolls. Once you get into the chopping, and get the hang of the rolling process, they’re actually really easy to make.

Ingredients (Serves 4):

2 TBSP Vegetable Oil,  plus extra for deep-frying

4 Spring Onions, cut into 5cm/2inch lengths and shredded lengthways

2.5cm/1inch piece fresh Ginger, peeled and finely chopped

1 large Carrot, peeled and chopped into matchsticks

1 Red Pepper, de-seeded and cut into matchsticks

1 Handful shredded cabbage

55g/2oz fresh Beansprouts

5cm/2inch piece Cucumber, cut into matchsticks

8 x 20cm/8inch square spring roll wrappers

Directions:

Heat the oil in a preheated wok pr frying pan, add the spring onions, ginger, carrot and red pepper and stir-fry over a medium-high heat for 2 – 3 minutes.

Next, add the the beansprouts and cucumber and stir fry for 1 – 2 minutes. Leave to cool.

Remove the spring roll wrappers from the packet, and keep them in a pile, covered with cling film so that they don’t dry out. Lay one wrapper on a work surface in front of you in a diamond shape and brush the edges with water. Put a spoonful of the filling near one corner and roll the corner over the filling.

Roll over again and again.

Fold up the sides, and roll over one last time to seal the filling completely. Repeat with the remaining wrappers and filling.

Heat the oil for deep-frying in the wok to 180 degrees Celsius (350 Fahrenheit), or until a cube of bread browns in 30 seconds. Add the rolls to the oil, in batches of 2 or 3 at a time, and cook for 2 – 3 minutes, until crisp and golden all over.

Remove with a slotted spoon, drain on kitchen paper, serve with sweet chilli dipping sauce and enjoy :)

PS. I fried mine in about half a centimetre (quarter inch) of oil and turned them a couple times.

PPS. You can also add things like water chestnuts, black bean sauce or chicken strips to the inside filling to make them more interesting. This recipe is about as simple (and delicious) as it gets!

From → Healthy Eating