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!

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Total Time 25

Servings: 2 people

Course: Appetizer

Cuisine: Chinese

Calories: 165

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

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