Vegetable Spring Rolls is a Crispy & Crunchy Indo Chinese Snack that is great for to serve during parties with a thai sweet chilli sauce.
Makes/Serves : 4
Ingredient List
Cabbage - 1 medium size
Carrot - 1 medium size
Capsicum - 1 (or half of 2 different colours)
Spring onion sprigs - 2 stems
Onion - 1 large finely sliced
garlic - 4 -5 cloves finely chopped
salt and pepper to taste
Dark soy sauce - 1 tea spoon
Filo pastry sheets - 8 nos
Oil for deep frying
Method of Preparation
Shred the vegetables into fine juliennes. Slice the onions finely and chop the garlic.
In a pan, heat a teaspoon of oil, and saute the garlic add the onions, carrots and saute for 30 seconds till the carrots start becoming soft. Add the rest of the vegetable, salt and pepper and a teaspoon of dark soya sauce. Let the mixture cool.
Take the filo pastry sheets wet the edges with a little water or a mild maida paste. Place spoonful of the mixture in the centre and role then into rol1s with the edges tucked inside. The moisture in the edges will seal the roll completely. Deep fry them until golden brown in medium heat.
Can be served with Thai Sweet chilli sauce or tomato ketchup.
Serving Suggestions Or Handy Tips: Make sure the edges are sealed properly. Drain the rolls on kitchen towel to remove excess oil. Good way to make kids eat veggies.
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