ZA
Easy Vegetable Spring Rolls Recipe
Ingredients
10 ml (2 tsp) olive oil
300 g (10.58 oz) cabbage-based stir fry vegetable mix
10 ml (2 tsp)soy sauce
50 g (1.8 oz) bean sprouts
30 ml (2 tbsp) fresh coriander, chopped
15 ml (1 tbsp) pickled ginger, finely chopped
12 PEPPADEW® Jalapeño Cones
12 spring roll wrappers
1 egg, beaten
Oil, for frying
To serve:
Plum sauce or sweet chilli sauce
Pickled ginger
Additional Info
Method
Heat the olive oil in a wide pan or wok.
Fry the stir fry vegetable mixture for 3-4 minutes.
Add the soy sauce and cook for 2 minutes.
Remove from the heat and stir in the bean sprouts, coriander and pickled ginger.
Transfer the mixture to a colander and allow the mixture drain any excess liquid and cool completely. Once cold, stuff the PEPPADEW® Jalapeño Cones with the stir fry mixture.
Place a PEPPADEW® Jalapeño Cone onto a spring roll wrapper and roll up, sealing the end with a little egg wash.
Repeat with the remaining spring rolls. Heat the oil in a pot or deep fat fryer.
Once the oil is hot, fry the spring rolls, in batches, for 2-4 minutes per side, or until golden and crispy.
Drain the spring rolls on paper towel and serve with plum sauce or sweet chilli sauce and pickled ginger.
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Serve with plum sauce or sweet chilli sauce and pickled ginger
