Vegetable Spring Roll
Servings: 5 Portions
Ingredients
- 1 tsp Plain flour to make a glue.
- Water to make a glue
- 1/4 Red chilli thinly sliced, optional
- 1/2 Cloves Garlic to your preference
- 1 Carrot medium, Very fine strips/batons
- 40 g Chinese leaf or white cabbage.
- 20 g Bamboo shoots tinned, cut into strips
- 40 g Closed cup mushroom any type finely sliced
- 12 g Beansprouts
- 3/4 tsp Oyster sauce
- 1/4 tsp MSG or vegetable stock powder.
- 1 tsp Soy sauce
- 1 tsp Sesame oil to cook
- Sea salt to taste
- White pepper to taste
- 5 Spring roll pastry wrappers
- 4 tbsp Vegetable oil for shallow frying
Method
- Mix the flour and water together in a small bowl to create the "glue" and set aside.
- Heat the sesame oil in a pan. Add garlic (and chilli if using) and sauté until fragrant.
- Add carrot, Chinese leaf, bamboo shoots, and mushrooms. Stir-fry on high heat for 2-3 minutes until softened. Add bean sprouts last and cook for another minute.
- Stir in the oyster sauce, MSG, soy sauce, and white pepper. Mix well. Remove from heat and let the filling cool completely. This is crucial to prevent soggy pastry.
- Place a spoonful of filling on a wrapper, fold according to package directions, sealing the edge with your flour glue
- Add vegetable oil to the pan and shallow fry for about 8 minutes