Crispy Vegetable Spring RollsSomeday I just spend my free time looking through cookbooks and wish for inspiration to strike-there's something interetsing in reading author's cookbooks for ideas and unique recipes to try out. I could have published the recipe few days ago but for some reason I kept postponing til today.
This quick recipe for spring rolls will show you how to make this authentic Asian appetizer at home. You'll no longer have to worry about them getting soggy These spring rolls are refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."
Serving Size:10 pieces
Ingredients:
10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
2 banana pepper , thinly sliced
¼ white cabbage , shredded
some rice noodles , soaked in water
1 tbsp soy sauce
1 tsp pepper sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten
Preparation Methods:
Heat the wok-when hot, add some oil, the red peppers, carrots, banana peppers and cabbage. Cook until the vegetables have slightly softened.Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg.
Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges.Lift the wrapper over the top and tuck it in under the filling.Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.Once the oil is hot, deep fry the spring rolls until lightly brown. Put them on the towelled tray to let them drain.
This quick recipe for spring rolls will show you how to make this authentic Asian appetizer at home. You'll no longer have to worry about them getting soggy These spring rolls are refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."Serving Size:10 pieces
Ingredients:
10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
2 banana pepper , thinly sliced
¼ white cabbage , shredded
some rice noodles , soaked in water
1 tbsp soy sauce
1 tsp pepper sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten
Preparation Methods:
Heat the wok-when hot, add some oil, the red peppers, carrots, banana peppers and cabbage. Cook until the vegetables have slightly softened.Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg.
Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges.Lift the wrapper over the top and tuck it in under the filling.Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.Once the oil is hot, deep fry the spring rolls until lightly brown. Put them on the towelled tray to let them drain.
Comments
FOODELICIOUS
EVENT FOR SEPTEMBER & GIVEAWAYS, ‘ONLY’- FASTING FOOD
Cheers
Muskaan
Reva