Veg Spring Roll

• Produce

  • 1 Cabbage - 2 cups
  • 1 Carrot - 1, large
  • 1 Garlic - 1 tbsp
  • 1 Ginger - 1 tbsp
  • 1 Green beans
  • 1 Red bell pepper - 1/2
  • 1 Spring onion

• Condiments

  • 2 tsp Soya sauce

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Black pepper, ground
  • 3/4 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 2 tsp Sesame oil

• Frozen

  • 12 Spring roll sheets

Found on revisfoodography.com

Description

Directions

• First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets.According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins. 
• Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs. 
• Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.   
• Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.  
• For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 Tbsp water and keep aside.
• Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Refer to my video here to Learn How to make the Spring Rolls.   
• Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.  
• Enjoy hot with hot and sweet asian dip or ketchup.