Vegetable Spring Rolls
Servings: 8 rolls
Calories: 204.96kcal
Ingredients
- 1 Chinese Cabbage finely shredded
- 1 large Carrot cut into matchsticks
- 1 Beansprouts just a handful
- 2 cloves Garlic grated or minced
- 2 cm Root Ginger grated or minced
- 1 tbsp Coriander chopped
- 1 tbsp Chinese Rice Wine
- 1 tbsp Soy Sauce
- 3 tsp Cornflour mixed with 3 tbsp water
- 1 pack Filo Pastry life's too short to make your own!
- 1 tbsp Rapeseed Oil
- Oil for deep frying
Instructions
- Heat a wok over a high heat and add the rapeseed oil. Put the carrots in and cook for 20 seconds, next add the cabbage and beansprouts and cook for a minute
- Add the garlic and ginger and cook for a few more minutes until softened
- Stir in the soy sauce, chinese rice wine and the coriander and then transfer to a bowl to cool. Drain off any excess moisture (we put ours in a sieve over a bowl and then it cools and drains at the same time!)
- Once the mixture is cooled and drained lay out a sheet of filo pastry and put a good tablespoon of the mixture in the middle. Roll the pastry up and, when you reach half way, fold in the sides and continue rolling. Once you have rolled your spring roll seal the edge with the cornflour and water. Place them sealed side up or they will stick to the surface!
- Repeat the rolling of the spring rolls until you have used up all the mixture and then heat your oil for deep frying up to 180°C
- Fry the spring rolls in batches for around 2-3 minutes on each side until they are crisp and golden. Drain them on kitchen roll and keep warm in the oven until serving.
Nutrition
Calories: 204.96kcal | Carbohydrates: 33.41g | Protein: 5.18g | Fat: 5.3g | Saturated Fat: 0.97g | Sodium: 413.39mg | Potassium: 136.37mg | Fiber: 1.33g | Sugar: 0.58g | Vitamin A: 1687.64IU | Vitamin C: 3.01mg | Calcium: 30.86mg | Iron: 2.42mg