Vegetable Spring Rolls
It’s a delicious Chinese crispy appetizer, perfectly suitable for vegans! Quick and easy to make, you’ll enjoy preparing them with our recipe!
Equipment
- Pan
- Fryer (Or Large Pan Filled With Frying Oil)
Ingredients
- 1 tbsp Sesame Oil
- 1 Shallot
- 1 Carrot Chopped
- 100 grams White Mushroom
- 100 grams Cabbage
- 1 tbsp Soy Sauce
- Spring Rolls Pastry Dough
- Water
Instructions
- First, in a pan on medium heat, add the sesame oil
- Then ,chop the shallot into wedges and add them to the pan
- Now once the shallot start softening add the chopped carrot, add 2 tbsp of water and cover the pan for about 5 mins
- Next. chop the mushroom and add them to the pan
- Then when the mushroom start softening, add the cabbage
- Stir the mixture then add the soy sauce and stir again until the cabbage start softening
- Once the mixture is ready turn off the heat
- Put the mixture on the dough and fold it
- Finally, heat the oil at 220 degrees and fry for 2 mins
Notes
Our Cooking Hints:
- It’s better to wait until the mixture becomes cold before folding otherwise it will be very oily
- Serve with your favorite sauce (sweet and sour, chili or soy sauce)
- To make sure the rolls stick well and don’t unfold, brush their extremities with a mixture of water and flour (respectively 3 tbsp and 1 tsp)
- If you encounter any trouble folding, feel free to watch our video on Instagram!
Reference: History
