Thai Food Made Easy | VEGETABLE SPRING ROLLS
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VEGETABLE SPRING ROLLS

 

 

 

VEGETABLE SPRING ROLLS (VEGAN)

Vegetable Spring Rolls 

Serve: 1-2

Ingredients :

10-15 sheet                           Spring roll pastry sheets

100 gram                              Carrot – shredded

70 gram                                Cabbage – shredded or thinly sliced

50 gram                                Onion – thinly sliced

50 gram                                Glass noodles

500ml                                   Vegetable oil

2 clove                                   Garlic – finely chopped

1                                              Spring onion – finely sliced

1.5 tablespoon                     Light soy sauce

1.5 tablespoon                     Sugar

1/8 teaspoon                       White pepper

1 pinch                                  Salt (optional)

 

 

 

 

Method

-Prepare the glass noodles according to the instructions on the package. I soak them in water for approx 10-15 minutes. Then drain all the water off. 

-Prepare the spring roll pastry sheets according to the instructions on the package. I defrosted them at room temperature for approx 4-5 hours.

-Gently fry the onion with 2-3 tablespoon of oil. Fry in a shallow frying pan until the onion turns translucent. Add the garlic, spring onion, cabbage and carrot, stir-fry until the vegetables are softened.

-In goes the glass noodles, soy sauce, sugar, white pepper and a pinch of salt, stir or mix well.

-Remove the pan from the heat and leave the fillings to cool.

-Lay the spring rolls pastry sheets on a clean flat surface. One corner pointing toward yourself. Scoop one-two tablespoon of filling on that corner. Roll the fillings and sheet outward to halfway. Then fold both sides towards the middle. Continue to roll the sheet to the other end. Seal the edge with water. Make sure the spring roll is nicely shaped. Repeat until you finish with all the fillings.

-Put the rest of the vegetable oil in a saucepan and turn the hob to a medium-high heat. Fry the spring rolls until they turn golden brown in colour (approx 3-5 minutes).

-Lay the spring rolls on a kitchen paper and serve immediately with sweet chilli sauce and crispy salad leaf.

Tip:

– You can prepare the spring rolls in advance, freeze and fry it nearer to the time of serving.

-Make sure the fillings are completely cool before assembling the rolls.

-Adjust the fillings if you want bigger or smaller spring rolls.

-This is a vegan recipe but if you are flexible you can use egg white to seal the edges of the spring rolls to ensure it closes tightly.

-Don’t like deep frying ? Try this  Spring Roll ( skinny version) recipe. Happy Cooking.