Saturday, July 13, 2013

Vegetable Roll


  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1½ cup Chinese cabbage, sliced finely
  • 1 cup bamboo shoots, chopped roughly
  • 1 carrot, peeled and grated
  • Salt-reduced soy sauce, to taste
  • Pepper, to taste
  • 1 egg, lightly beaten
  • 1 packet frozen spring roll wrappers, thawed (about 30 minutes)
  • ½ cup canola oil for frying
  • Sweet chili sauce 

Bring a wok or non-stick frying pan to a high heat, and add oil. Add garlic, cabbage, bamboo shoots,carrot and cook until soft, about 4 minutes.
 Add soy sauce to taste and a few good grinds of pepper. Set aside to cool completely.
On a clean work bench, place a small bowl with the beaten egg close to your work space.
Lay a spring roll wrapper on the bench and turn it diagonally to make a diamond shape.
Fill with 1½ tablespoons filling in the centre of the wrapper and wrap the bottom half of the wrapper over the top of the filling. Tuck each side inward then using your fingertips wipe the edges of the top part of the diamond with a little egg, and then roll the wrapper to close it.
Continue until you have used all the mixture and then cover with a damp tea towel.
Clean your wok or frying pan, and bring to a medium heat, add canola oil. Wait a few minutes for the oil to heat up. Dip one end of a spring roll into the oil - if it doesn’t sizzle, the oil is not ready.
When the oil is ready, fry the spring rolls in batches until lightly golden on all sides.
Place on a plate lined with paper towels, and serve immediately with sweet chili  sauce for dipping.

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