Spring Rolls
Yields: 15
Ingredients
- ½ cup Cabbage (thinly sliced)
- ½ cup Onions (thinly sliced)
- ⅓ cup Carrots (grated)
- ⅓ cup Green and red bell peppers (mixed, thinly sliced, )
- ⅓ cup Green beans (thinly sliced)
- ½ cup Bean sprouts (steamed)
- ¼ cup Green onions (thinly sliced)
- 1 tbsp Oil
- 2 tsps Ginger (crushed)
- 2 tsps Garlic (crushed)
- ⅓ cup Boiled thin noodles (cut into small pieces)
- 2 tsps Soy sauce
- ½ tsp Salt (or to taste)
- ¼ tsp Ground black pepper
- 1 tsp Chili sauce
- ½ tsp Vinegar
- ⅛ tsp Ajinomoto
- 15 Spring roll wrappers (small)
- 3 tbsps All purpose flour (mix with ¼ cup of water to make paste)
Instructions
- Keep wrappers covered with a damp cloth.
- Mix the vegetables in a bowl, sprinkle a little salt and set aside for 10 minutes.
- Squeeze to remove moisture.
- Heat oil in a wok on medium high, add ginger and garlic.
- Stir, add the vegetables and the seasonings.
- Mix thoroughly and add the noodles, stir and cook for 1 minute.
- Remove from heat and empty into a bowl to cool.
- Place about a tablespoon of the filling in the center of a wrapper.
- Fold over the top of filling then the sides onto it then roll up into a cylinder.
- Seal edge with the prepared paste.
- Repeat with the remaining wrappers and fry on medium heat until golden and crispy.
- Drain on a paper towel.
