Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 35 min
Cook time: 10 min
Total time: 45 Minutes
Yield: 10 servings

With

35 minutes

10minutes

10 people

Cheap

Ingredients 14 items

2 tablespoons vegetable oil
1 tablespoon fresh ginger chopped
2 cloves garlic crushed
2 medium onions or 250 g sliced
2 sticks celery, small size, peeled and finely shredded
2 medium carrots or 300 g finely shredded
2 medium baby zucchini or 200 g finely shredded
2 medium green bell peppers or 300 g, finely shredded
2½ cups white cabbage or 250 g, finely shredded
2 cubes MAGGI Vegetable Stock crumbled
¼ teaspoon white ground pepper
½ teaspoon sesame seed oil (optional)
18 sheets spring roll pastry, large size
2 cups oil for deep frying

How to prepare

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 to 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 shee.
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.

A delicious and crunchy appetizer, vegetable spring rolls go well with any chinese main dish! Because they are fried, remember to indulge in 1 or 2 pieces dipped in a light soya sauce or sweet chili sauce... Yummy!

What kinds of vegetables are used in this recipe?

Celery, carrots, zucchini, green pepper, cabbage and onions are combined in the vegetable spring rolls to give you a great taste. Not only that, but they are also full of nutrients especially vitamin C, vitamin A, vitamin K, as well as fiber and antioxidants!