Vegetarian Spring Rolls
Ingredients:
- 1 Pack of Spring Rolls skin (You can get them at the Chinese/Indian grocers, 40 pieces in a packet) Defrost or Frozen.
- 1 Head of Sweet Heart Cabbage (Shredded)
- 1 Packet of Tesco frozen stir fry vegetables
- Soya Sauce and Salt to taste
- 1 Egg, beaten for egg wash
- Oil for deep frying/Oil Spray for baking
Method:
- Before you can make the Spring Rolls, you have to prepare the vegetables. Start by shredding the Sweet Heart Cabbage and defrost the frozen stir Fry Veg.
- In a hot wok, stir fry the Sweet Heart Cabbage for about 3-5 mins, add in the defrosted frozen veg as well as the seasoning. Stir fry until all the veg is cooked. Leave aside until the veg mixture is cool.
- Try to separate the Spring Roll skin carefully to prevent breakage.
- Spoon a tbsp of the cooked veg into the spring roll skin, roll the Spring Roll forward and try to roll it into a cylindrical shape. Put a little eggwash at the to prevent from opening during cooking.
- If you are deep frying, fill the deep fat fryer to 1/3 full of oil, heat the oil up till you can fry a small potato to brown in a few minutes. You can start to fry your Spring Rolls. Fry until they just turn light brown.
- If you are health conscious and you want to bake it to lower the oil content, spray the Spring Rolls with some oil spray as well as the baking tray. Preheat the oven to 200C-220C, bake for about 40 minutes until they are brown.