Vegetable Spring Rolls
Recently we made this Vegetable Spring Rolls and we think it’s the perfect snack to have during tea time. Try this recipe out for yourself and let us know what you think.
Click here to try our Vietnamese Spring Rolls
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 4-6
- Category: Vegetarian
- Method: Easy
- Cuisine: Chinese
Ingredients
60g Chinese Radish, Julienned
60g Carrots, Julienned
1 Clove of Garlic, minced
100g of Firm Tofu, Chopped into Small Cubes
1/2 cm of Ginger
2 Spring Onions, sliced
20 Sheets of Popiah Skin
250ml of Cooking oil
2 Tablespoons of Light Soy Sauce
1 Teaspoon of Sesame Oil
White Pepper, Salt and Sugar to taste
Instructions
1) In a pan add in a bit of cooking oil and fry mince garlic and ginger until fragrant
2) Add in carrots and fry for a couple minutes before adding tofu and leave to brown on all sides before adding, radish.
3) Add spring onions, drizzle light soy sauce and sesame oil, sprinkle pepper, a pinch of salt and sugar and fold lightly before turning off the fire. Set a side once cooked and let it cool
4) Place a sheet of popiah skin on a working space, fold one corner of the square inwards to make a double layer but slightly lower then half way, take a tablespoon of the stuffing and place it onto the double layer corner and roll once and fold in sides and keep rolling until you reach the end of the opposite corner of spring roll. Dab some water to ensure the spring roll sticks
4) in a wok add in all the cooking oil and heat up until hot, deep fry spring rolls for 2 minutes on each side until brown. Drain on kitchen towel
5) Serve with Chili Sauce
Notes
If you have extra spring rolls that weren’t fried, just pop them into the freezer for next time! Make sure you separate each spring roll with a baking sheet so that it doesn’t stick together.
Keywords: Vegetable Spring Rolls
