Vegetable Spring Rolls

RecipenKitchen Recipe 1 h 5 min · Serves 6 · Pakistani

Why make it Crisp, golden rolls filled with cabbage, carrot and capsicum in a peppery soy and garlic seasoning. A Ramadan and tea-time favourite that can be rolled ahead and fried when guests arrive.

You’ll need

Serves 6 12 spring roll wrappers (about 20 cm square), thawed if fro… 3 tbsp cooking oil, for the filling 4 garlic cloves, finely chopped 1 tbsp fresh ginger, finely grated 4 spring onions, white and green parts thinly sliced 250 g white cabbage, very finely shredded 2 medium carrots, cut into thin matchsticks 1 medium green capsicum, cut into thin strips + 9 more in the full recipe

1 Step 1 of 10 Shred the cabbage very finely and cut the carrots and capsicum into thin, even strips so the rolls stay slim and cook through quickly. Mix the flour and water in a small bowl to a smooth, thin paste for sealing.

2 Step 2 of 10 Heat 3 tbsp oil in a wok over high heat. Add the garlic, ginger and spring onions and stir for 30 seconds until fragrant but not browned.

3 Step 3 of 10 Add the mushrooms and carrots and stir-fry for 2 minutes. Add the cabbage and capsicum and cook for 2 to 3 minutes more, until just wilted but still slightly crunchy.

4 Step 4 of 10 Stir in the soy sauce, chilli garlic sauce, vinegar, pepper, salt and sugar. Cook for 1 minute so any liquid evaporates and the mixture looks dry, not wet.

5 Step 5 of 10 Spread the filling on a wide tray and let it cool completely, at least 15 minutes. If you can see liquid pooling, drain it off, as a wet filling makes the wrappers tear and turn soggy. The last 5 steps are in the full recipe.

Cook’s tip Cool the filling fully before rolling. Warm filling steams inside the wrapper and makes it soft.

Vegetable Spring Rolls

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