Vegetarian Spring Rolls
Serve with a light soy sauce, rice vinegar dressing (diced cucumber coriander and soy) or sweet chilli sauce.
Preparation time: 30 minutes Quantity: Serves 6 Cooking time: 5 - 10 minutes
Ingredients
12 spring roll wrappers
(or 6 sheets of filo pastry)
1/2 tablespoon oil
30g / 1 oz carrot
30g / 1 oz courgette
30g / 1 oz mooli /white radish
1/2 green pepper
4 spring onions
1 clove garlic -crushed
2 cm ginger- grated
30g / 1 oz beanshoots
few drops lemon juice
few twists black pepper
1 teaspoon coriander- chopped
Edge sealer -
1 small egg yolk and a touch of milk or melted butter
Method
Prepare the vegetables -
- Use a hand shredder or finely shred the carrots, courgettes, mooli , spring onions and pepper (very fine/thin strips)
- Sauté in hot oil to soften for a minute or so -but don’t over cook
- Add the garlic and ginger, stir for a few seconds and take of the heat
- Cool and add some beanshoots
- Season with a few drops of lemon juice, black pepper (or Szechwan) and a few coriander leaves
- Lay out the spring roll sheets
- Brush the sealer over the edges
- Divide the mixture between the sheets placing in the middle
- Fold over the top, fold over the edges and roll down to make a cigar shape, making sure the roll is firm in the middle and tightly rolled
- Deep fry in a hot fryer till golden brown on all sides
- For a healthier option bake for 20 or so minutes until golden