Focused recipe
Vegetable Spring Roll
Vegetable spring roll is a fried spring roll variation that makes use of vegetables such as cabbage, carrots, and bean sprouts as ingredients.
Cuisine not specified Updated 8/21/2013
Ingredients
Measured from the catalog payload.
- 2 1/2 cups shredded cabbage
- 3/4 cups carrot
- 3 cups bean sprout cleaned
- 2 tablespoons chopped green onion
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1 1/2 tablespoon soy sauce
- 1/3 teaspoon ground black pepper
- spring roll wrapper
- 1 egg beaten
- 3 cups cooking oil
Instructions
12 cooking steps
- Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
- When the oil becomes hot, saute the garlic and ginger.
- Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
- Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
- Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
- Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
- Meanwhile, heat the cooking oil in a deep cooking pot.
- When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
- Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
- Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
- Serve with your favorite spring roll dipping sauce.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Vegetable No tags Public recipe Revision 1