Veg Spring Rolls

1 mins
Serves 4
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Directions

  1. 1Finely chop the cabbage, capsicum, carrots, onions and garlic.
  2. 2Finely chop the cabbage, capsicum, carrots, onions and garlic.
  3. 3Finely chop the cabbage, capsicum, carrots, onions and garlic.
  4. 4Finely chop the ginger.
  5. 5Finely chop the ginger.
  6. 6Finely chop the ginger.
  7. 7In a wok, heat oil and add chopped garlic and ginger.
  8. 8In a wok, heat oil and add chopped garlic and ginger.
  9. 9In a wok, heat oil and add chopped garlic and ginger.
  10. 10Add chopped onions and capsicum.
  11. 11Add chopped onions and capsicum.
  12. 12Add chopped onions and capsicum.
  13. 13Add chopped cabbage and carrots.
  14. 14Add chopped cabbage and carrots.
  15. 15Add chopped cabbage and carrots.
  16. 16Add soya sauce, red chilli sauce, vinegar and salt.
  17. 17Add soya sauce, red chilli sauce, vinegar and salt.
  18. 18Add soya sauce, red chilli sauce, vinegar and salt.
  19. 19Mix well and cook until tender.
  20. 20Mix well and cook until tender.
  21. 21Mix well and cook until tender.
  22. 22In a bowl, mix corn flour and all-purpose flour with water to make a smooth batter.
  23. 23In a bowl, mix corn flour and all-purpose flour with water to make a smooth batter.
  24. 24In a bowl, mix corn flour and all-purpose flour with water to make a smooth batter.
  25. 25Spread the batter on a flat surface.
  26. 26Spread the batter on a flat surface.
  27. 27Spread the batter on a flat surface.
  28. 28Add the cooked vegetable mixture to the center of the batter.
  29. 29Add the cooked vegetable mixture to the center of the batter.
  30. 30Add the cooked vegetable mixture to the center of the batter.
  31. 31Fold the batter to create a roll and seal the edges.
  32. 32Fold the batter to create a roll and seal the edges.
  33. 33Fold the batter to create a roll and seal the edges.
  34. 34Heat oil in a frying pan and fry the rolls until golden brown.
  35. 35Heat oil in a frying pan and fry the rolls until golden brown.
  36. 36Heat oil in a frying pan and fry the rolls until golden brown.
  37. 37Serve hot with red chilli sauce.
  38. 38Serve hot with red chilli sauce.
  39. 39Serve hot with red chilli sauce.

Ingredients

  • 1 spoon Oil
  • 1 spoon Oil
  • 1 spoon Oil
  • 10 Chopped Garlic
  • 10 Chopped Garlic
  • 10 Chopped Garlic
  • 1 inch Chopped Ginger
  • 1 inch Chopped Ginger
  • 1 inch Chopped Ginger
  • 2 Onions
  • 2 Onions
  • 2 Onions
  • 1 Capsicum
  • 1 Capsicum
  • 1 Capsicum
  • 0.5 Cabbage
  • 0.5 Cabbage
  • 0.5 Cabbage
  • 2 Carrots
  • 2 Carrots
  • 2 Carrots
  • 1 spoon Soya Sauce
  • 1 spoon Soya Sauce
  • 1 spoon Soya Sauce
  • 2 spoons Red chilli sauce
  • 2 spoons Red chilli sauce
  • 2 spoons Red chilli sauce
  • 0.5 spoon Vinegar
  • 0.5 spoon Vinegar
  • 0.5 spoon Vinegar
  • 0.5 spoon Salt
  • 0.5 spoon Salt
  • 0.5 spoon Salt
  • 3 spoons Corn flour
  • 3 spoons Corn flour
  • 3 spoons Corn flour
  • 3 spoons All purpose flour
  • 3 spoons All purpose flour
  • 3 spoons All purpose flour

Equipment

knifecutting boardwokspatulabowlwhiskfrying pantongs