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Vegetable spring rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Prepare plum sauce for these tasty vegetarian spring rolls.
Ingredients:
  • 36.40 gm peanut oil
  • 500.00 ml finely shredded wombok (Chinese cabbage)
  • 1 (about 120g) carrot, peeled, finely chopped
  • 100g green beans, topped, finely chopped
  • 1 x 230g can water chestnuts, drained well, finely chopped
  • 4 green shallots, ends trimmed, finely chopped
  • 3cm-piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 65g (1 cup) bean sprouts, trimmed
  • 24.40 gm oyster sauce
  • 21.00 gm soy sauce
  • 20.00 gm cornflour
  • 60ml (1/4 cup) water
  • 20 sheets (20cm x 20cm) spring-roll pastry, just thawed
  • Rice bran oil, to deep-fry
  • Plum sauce, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat the peanut oil. Add wombok, carrot, beans, water chestnuts, green shallot, ginger, and garlic. Stir and cook for 2 minutes until just tender. Toss in bean sprouts and cook for 1 more minute until heated through. Stir in oyster sauce and soy sauce. Remove from heat and transfer to a heatproof bowl. Season with salt and pepper to taste.
  • Mix cornflour and water in a small bowl. Lay a pastry sheet on a clean surface and brush with the cornflour mixture. Spread 1/4 cup of cabbage mixture diagonally, leaving a 3cm border on each end. Brush corners and sides with the cornflour mixture. Fold ends and roll tightly to seal the filling. Transfer to a plate and repeat with remaining ingredients.
  • Fill a large saucepan with enough oil to reach a depth of 5cm. Heat the oil over medium-high heat to 190°C; it's ready when a cube of bread turns golden brown in 10 seconds.
  • Fry the spring rolls in batches for 4-5 minutes until golden brown. Transfer to a paper towel-lined tray using a slotted spoon. Repeat with the remaining spring rolls, making sure to reheat the oil between batches.
  • Arrange the spring rolls on a platter and enjoy with plum sauce, if preferred.

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