Chinese Vegetable Spring Rolls (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
50 Sheets Spring Roll Wrapper
450g White Cabbage
200g Carrots
300g Beansprouts
2 Spring Onions
5 Cloves Garlic
10g Ginger
1 Tsp Chinese 5 Spice
1Tbsp Sesame Oil
Salt To Taste
Method:
1. Cut cabbage and carrots into thin threads
2. Finely chop the garlic, ginger and spring onion
3. Boil 2 litres of water in a large pan
4. Add the cabbage and carrot into the pan and boil for 2 minutes, remove from pan
5. Add the bean sprouts in the same pan and blanch for a minute then remove
6. Place the cabbage, carrot and bean sprouts under cold running water for 3 to 5 minutes, leave to drain
7. Place the well-drained vegetables in a large bowl
8. Heat 1 Tbsp oil in the wok over medium heat
9. Add the garlic, ginger and spring onions in the wok, fry over medium heat for 2 minutes, remove from heat and add onto the vegetables
10. Add salt, 5 spice, sesame oil and mix all ingredients together for spring roll filling, leave to marinate for 10 minutes
11. Take about 1 to 1½ Tbsp of the vegetable filling and place it on the corner of the wrapper nearest to you
12. Fold the corner over the filling, roll to the middle
13. Fold the two corners from the side in to create a parcel and hold it in place
14. Slightly wet the last corner with water using your finger, roll the parcel onto the last corner to create a sealed spring roll, place on a dish
15. Repeat this process with the remaining ingredients
16. Heat 1 litre of oil in the wok over medium heat
17. Place the ready-made spring rolls into the hot oil one at a time, deep fry until golden, remove and drain – do this in batches
18. Place on a dish and serve hot
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