India

Veg spring rolls

Name: Veg spring rolls
Total time: 50 min
Yield: 4 servings
Cuisine: Indo Chinese
Ingredients: 10 sheets spring roll sheets; 2 cups shredded cabbage; 1 julienned carrot; 1/2 thinly sliced capsicum (green capsicum, green bell pepper); 2 stalks sliced spring onion (green onion, scallion); a small handful boiled wheat noodles; 3 cloves chopped garlic; 1/2 inch chopped ginger; 2 tsp soy sauce; 1/2 tsp black pepper; 1 tbsp mixed with water as glue cornflour (cornstarch); Cooking oil (vegetable oil), for deep frying, about 4 tbsp absorbed; Salt, to taste

Golden, shatter crisp rolls with a peppery cabbage heart. Party trays fear them.

50 minTime

6 gProtein each

mildSpice

Rolled for spring2 chapters · 1 min read

Make it your way

Grandma's wayDeep fried, golden and blistered.

The original

315kcalsame

6 gproteinsame

3 gfibresame

50minutessame

Veg spring rolls.

Per serving, worked out from the ingredient table.

Ingredients

Spring roll sheets10 sheets

Cabbage2 cups, shredded

Carrot1, julienned

Capsicum (green capsicum, green bell pepper)½, thinly sliced

Spring onion (green onion, scallion)2 stalks, sliced

Wheat noodlesa small handful, boiled

Garlic3 cloves, chopped

Ginger1.5 cm, chopped

Soy sauce2 tsp

Black pepper½ tsp

Cornflour (cornstarch)1 tbsp, mixed with water as glue

Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Saltto taste

Method

5 steps

1Stir fry garlic and ginger in a little oil, then cabbage, carrot, capsicum and spring onion on high heat for 2 minutes. Add noodles, soy, pepper and salt.
2Spread the filling on a plate to cool completely.
3Place 2 tbsp filling on a sheet, fold the sides in and roll tightly, sealing with cornflour paste.
4Deep fry on medium heat in batches until golden and blistered, 4 to 5 minutes.
5Drain and serve hot with schezwan sauce or sweet chilli sauce.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Veg spring rolls

Golden, shatter crisp rolls with a peppery cabbage heart. Party trays fear them.

50 minTime

6 gProtein each

mildSpice

Rolled for spring2 chapters · 1 min read

Make it your way

Grandma's wayDeep fried, golden and blistered.

The original

315kcalsame

6 gproteinsame

3 gfibresame

50minutessame

Veg spring rolls.

Per serving, worked out from the ingredient table.

Ingredients

Spring roll sheets10 sheets

Cabbage2 cups, shredded

Carrot1, julienned

Capsicum (green capsicum, green bell pepper)½, thinly sliced

Spring onion (green onion, scallion)2 stalks, sliced

Wheat noodlesa small handful, boiled

Garlic3 cloves, chopped

Ginger1.5 cm, chopped

Soy sauce2 tsp

Black pepper½ tsp

Cornflour (cornstarch)1 tbsp, mixed with water as glue

Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Saltto taste

Method

5 steps

1Stir fry garlic and ginger in a little oil, then cabbage, carrot, capsicum and spring onion on high heat for 2 minutes. Add noodles, soy, pepper and salt.
2Spread the filling on a plate to cool completely.
3Place 2 tbsp filling on a sheet, fold the sides in and roll tightly, sealing with cornflour paste.
4Deep fry on medium heat in batches until golden and blistered, 4 to 5 minutes.
5Drain and serve hot with schezwan sauce or sweet chilli sauce.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veg spring rolls

Make it your way

Ingredients

Method

Veg spring rolls

Make it your way

Ingredients

Method

Make it a meal