Ingredients:
Ready Spring roll wrappers
2 tbsp of all-purpose flour
Salt to taste
Oil to shallow fry
For
Filling
2tbsp of Oil
1 large onion thinly sliced
4 Carrots cut into juliennes
1Green bell pepper, cut into thin strips
2 cups of Cabbage, finely shredded
1tsp of Light soy sauce
½ tsp of black pepper powder
2 Spring onions with greens, sliced thinly
Process
to make the filling ( for 25 spring rolls)
1.
To make the
filling, heat two tablespoons of oil in a wok, add onion and stir-fry for a
minute.
2.
Add green bell
pepper, carrots and cabbage and continue to stir-fry for one minute.
3.
Add soy sauce, pepper
powder and salt.
4.
Remove from heat
and cool the filling to room temperature.
Process
to make the spring rolls
1.
First make a paste
of all-purpose flour and water this paste will be used to seal the end of the
spring rolls.
2.
Place portions of
filling at one end of each wrapper and roll tightly, folding the sides in while
you roll. Seal the ends with the all-purpose flour paste.
3.
Heat sufficient
oil in a wok, deep-fry two spring rolls at a time turning frequently, till
crisp and golden brown. Drain and place on an absorbent paper.
Serve hot with Sriracha sauce