Crispy Spring rolls

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