Spring Rolls

Spring rolls are a large variety of filled, rolled appetisers. Here is a recipe for crispy vegetable spring rolls. Dip hot, fried spring rolls in sweet spicy sauce.
Fried Spring Rolls
Ingredients: 1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc) 1 onion, sliced 1 teaspoon ginger & garlic paste 1 tablespoon soya sauce 1 chopped green chilli Salt and pepper to taste
1 teaspoon oil 
20 sheets filo pastry
 
Method: 1. Heat the oil in a pan and fry the onions until transparent and pink. 2. Add the ginger garlic paste and fry for another minute. 3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy. 4. Turn heat to high and add the soya sauce. Mix well for a minute on high. 5. Lower heat. Mix in salt and pepper. Remove from the heat and allow to cool completely.
 
Filling
 
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
 
Filo Pastry
 
 
Filling and rolling: Defrost the pastry to room temperature before separating the sheets.
 
Filling
 
 
Lay out one sheet; add about 2-3 tablespoons (depending on the size of your spring roll sheets) of the vegetable filling towards one corner. Fold in the end of the corner first and then both sides.
 
Folding
 
 
Fold in the end of the corner first and then both sides.
 
Folding
 
 
Once these ends are firmly placed, start rolling towards the other end until fully done.
 
Crispy Fried Spring Rolls
 
 
Deep fry until golden brown.
 
Cook’s notes: - Add cooked, shredded chicken pieces. - You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste. - Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.
 
Chilli Sauce Recipe -  https://www.facebook.com/photo.php?fbid=205809582791310&set=a.204968582875410.48230.183695408336061&type=3&theater
 

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