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    Vegetable Spring Roll


    Source of Recipe


    god knows


    Recipe Introduction


    makes 20
    preparation 30 min
    cook 18 min


    List of Ingredients


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


    Instructions


    1. Heat 1 tbs oil in large frypan over med heat. Add almonds, mushrooms, shallots, carrots and cabbage.
    2. Cook, stirring occaisionally 5-6 min or until soft. Cool.
    3. Place 2 tbs filling onto 1 corner of spring roll wrapper. Fold corner over filling.
    4. Brush opposite corner with cold water. Roll up firmly and press to seal.
    5. Repeat until all filling and wrappers used up.
    6. Heat oil in medium saucepan or wok over med-high heat until piece of pastry sizzles when dropped in.
    7. Deep fry in batches of 4. Fry 2-3 minutes until golden.
    8. Remove, drain and serve immediately with sweet chilli sauce
 

 

 

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