Vegetable Spring Rolls
Serves: 20
Ingredients
To make Vegetable Spring Rolls, you'll need:
- 75g spring onions
- 75g carrots
- 75g bamboo shoots
- 75g button mushrooms
- 2 tsp. vegetable oil
- 120g bean sprouts
- 1 tsp. salt
- 1 tsp. light soy sauce
- ½ tbsp. mirin
- 10 frozen spring roll skins
- ½ tbsp. cornflour paste
- Vegetable oil for deep frying
Method
- Slice the spring onions, carrots, bamboo shoots and mushrooms into thin shreds, approximately the size and shape of the bean sprouts.
- Pour the vegetable oil into a wok and place over a high heat.
- Stir-fry all the vegetables (spring onions, carrots, bamboo shoots, mushrooms, and bean sprouts) for 2 minutes.
- Mix in the salt, light soy sauce and mirin and stir for another 2 minutes.
- Remove the vegetables from the wok and drain off any excess liquid. Place the vegetables to one side to cool.
- To make the spring rolls, cut each skin diagonally in half.
- Put a level tablespoon of the vegetable mixture a third of the way down the skin, at the thicker end (the point should be facing away from you).
- Fold in both ends and roll again.
- Next, brush the upper edge with a bit of cornflour paste and roll neatly.
- Lightly dust a plate with flour and put the spring rolls on it with the flap side facing downwards.
- Heat enough vegetable oil over a high heat to cover the spring rolls in a wok or frying pan.
- Once the oil is hot, reduce the heat to low and deep fry the spring rolls, about 7 at a time for 3 minutes until they are golden and crisp.
- Serve the vegetable spring rolls with a dipping sauce of your choice!
Nutritional Facts (Per Serving)
Calories 70 | Total Fat 7.9g | Saturated Fat 0.6g | Carbohydrates 1.2g | Fibre 0.3g | Protein 0.4g
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