Veg. Spring Rolls

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Ingredients

•
Spring roll wrappers
10
•
Onion ,thinly sliced
1 medium
•
Spring onions,thinly sliced
2
•
Carrots,cut into thin strips
2 medium
•
Green capsicum,cut into thin strips
1 medium
•
Cabbage,finely shredded
1/2 small
•
Oil
                                        2 tbsp for deep-frying
•
Salt
to taste
•
White pepper powder
1/4 tsp
•
Soy sauce
1 tbsp
•
Bean sprouts
3/4 cup
•
Spring onion greens,chopped
2 stalks
•
Cornflour/ corn starch
1 tbsp

Method  To make the stuffing, heat 2 tbsp oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. 






















Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.

Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsp water.

Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve. 

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