Vegetarian Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Serves: 24 and makes some extra filling to be used in rice wrappers<br>
Ingredients
  • 1 packet chow mein noodles
  • 1 cabbage, shredded
  • 3 carrots, julienned
  • 1 onion, finely chopped
  • 1 capsicum, julienned
  • few sprigs of spring onion, finely chopped
  • 3 tsp soy sauce
  • 1½ tsp vinegar
  • 5-6 tbsp tomato sauce
  • 1 tsp pepper powder
  • 2 finely slit green chilli
  • 2 tsp minced garlic
  • 3-4 tsp ginger, thinly sliced
  • 5 tbsp vegetable oil, and extra for frying
  • 24 spring roll wrappers, thawed and covered with a wet towel
  • salt to taste
Instructions
  1. Boil the noodles along with little salt and oil till it is cooked or transparent, strain and wash with cold water, if sticky apply 2-3 tsp of oil to it and separate them.
  2. In a wok, or skillet, heat the oil, on high flame.
  3. Fry the green chillies and onion. Keep stirring, continuously.
  4. Add the garlic, carrots and saute for a minute.
  5. Add in the cabbage, capsicum and fry them till half-cooked on high flame.
  6. Pour in the soy sauce, tomato sauce, pepper powder, salt to taste.
  7. Add in the chow mein and mix it well.
  8. Add vinegar and spring onions and remove it from flame. Let cool completely.
  9. To make the spring rolls, spread out a spring roll wrapper on a clean working surface. Take 2-3 tbsp of the mixture and shape the spring roll the same way you shape burritos/ or as shown in the image below.
  10. Deep fry the spring rolls 3-4 at a time on medium flame (oil should be preheated). Remove when golden brown, cut it into half or as per desired size and serve hot with ketchup.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/07/02/july-recipe-swap-vegetarian-spring-rolls/