Spring Rolls
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
1
Keep wrappers covered with a damp cloth.
2
Mix the vegetables in a bowl, sprinkle a little salt and set aside for 10 minutes.
3
Squeeze to remove moisture.
4
Heat oil in a wok on medium high, add ginger and garlic.
5
Stir, add the vegetables and the seasonings.
6
Mix thoroughly and add the noodles, stir and cook for 1 minute.
7
Remove from heat and empty into a bowl to cool.
8
Place about a tablespoon of the filling in the center of a wrapper.
9
Fold over the top of filling then the sides onto it then roll up into a cylinder.
10
Seal edge with the prepared paste.
11
Repeat with the remaining wrappers and fry on medium heat until golden and crispy.
12
Drain on a paper towel.