Vegetable Spring Rolls

Ingredients

• 10 spring roll wrappers
• 2 spring onions, thinly sliced
• 1 medium onion, thinly sliced
• 2 medium carrots, cut into thin strips
• 1 medium green capsicum, cut into thin strips
• ½ small cabbage, finely shredded
• 2 tablespoons oil
• Salt to taste
• ¼ teaspoon white pepper powder
• 1 tablespoon soy sauce
• ¾ cup bean sprouts
• 2 stalks spring onion greens chopped
• 1 tablespoon cornflour/ corn starch

Method

1. To make the stuffing, heat 2 tablespoons of oil in a non-stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
2. Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.
3. Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tablespoons of water.
4. Spread the spring roll wrappers on the worktop. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
5. Apply cornflour paste to the open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
6. Drain on absorbent paper. Cut into smaller pieces and serve.