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Vegetable Spring Rolls




Source of Recipe


Food is poetry






Recipe Introduction


makes 20 Takes almost an hour of fiddling.





List of Ingredients



• 1 tbs peanut oil plus lots of cheap oil for frying
  
• 1 med carrot, peeled and grated
  
• 1/3 cup slivered almonds, toasted
  
• 4 green shallots, thinly sliced
  
• gluten free sweet chilli sauce (or dipping sauce of your choice)
  
• 2 cups (1/4 head) small red cabbage, shredded
  
• 300g button mushrooms, thinly sliced
  
• 330g packet gluten free spring roll pastry sheets (21.5 x 21.5cm)
  






Instructions



1. Heat 1 tbs oil in lge frypan over med-high heat. Add almonds, mushroom, green shallots, carrot and cabbage.
   
2. Cook stirring occaisionally 5-6 mins or until soft. Cool.
   
3. Place 2 tbs filling into corner of a spring roll wrapper, fold corner over filling. Brush opposite corner with cold water- roll up firmly and press to seal. Repet using all the filling and wrappers.
   
4. Heat oil in med size saucepan or wok over med high heat (check heat by dropping in a piece of pastry and seeing if it sizzles).
   
5. Deep fry rolls in batches of 4 for 2-3 minutes until golden. Remove and drain. Serve immediately with sweet chilli sauce
   






Final Comments


Best fresh but they are ok cold later if you have leftovers