Vegetable Spring Rolls

Layla Al-ZaabiChef

Ingredients

• 18 large spring roll wrappers
  18 wrapper
• 250 grams or 2 medium-sized onions, sliced
  250 grams
• 2 small stalks of celery, peeled and thinly sliced
  2 stalk
• 300 grams or 2 medium-sized carrots, thinly sliced
  300 grams
• 200 grams or 2 medium-sized zucchini, thinly sliced
  200 grams
• 300 grams or 2 medium-sized green bell peppers, thinly sliced
  300 grams
• 2 ½ cups or 250 grams of shredded white cabbage
  250 grams
• 1 tablespoon of chopped ginger
  1 tablespoon
• 2 cloves of minced garlic
  2 clove
• 2 tablespoons of vegetable oil
  2 tablespoon
• 2 cubes of Maggi vegetable broth
  2 cube
• ¼ teaspoon of white pepper powder
  0.3 teaspoon
• ½ teaspoon of sesame oil (optional)
  0.5 teaspoon
• 2 cups or 440 grams of vegetable oil for frying
  440 grams

Steps

1. 1

   Heat the vegetable oil in a large frying pan and add the ginger and garlic, frying until fragrant, then add the onions and stir the ingredients over medium heat for two minutes.

   Required Tools:

   Frying Pan

   2 min
2. 2

   Add the celery, carrots, zucchini, green bell peppers, and cabbage. Stir the ingredients for a few minutes or until the vegetables are tender, then add the Maggi broth cubes, white pepper, and sesame oil. Stir the ingredients to mix well, then remove from heat and place on a plate to cool in a moderate temperature.

   5 min
3. 3

   Cut each wrapper in half into triangles and place about two tablespoons of the vegetable mixture on each wrapper. Brush the edges with egg, then fold the edges and roll carefully to seal. Repeat the same process with the remaining wrappers.

   Required Tools:

   🍳

   Brush

   5 min
4. 4

   Fry the rolls before serving, in batches, in hot oil for a few minutes or until golden brown.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags