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Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes.
Add celery, carrot, zucchini, green bell pepper and cabbage. Stir for few minutes or until vegetables are almost tender then add MAGGI Vegetable Stock cubes, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate until it cools into a room temperature.
Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.
Per Portion of 300g
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