Easy Spring Rolls

EASY SPRING ROLLS

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SERVING

Serves 12

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVING

Serves 12

PREP TIME

30 minutes

COOK TIME

30 minutes

Ingredients

  • 10 ml (2 tsp) olive oil
  • 300 g cabbage-based stir fry vegetable mix
  • 10 ml (2 tsp) soy sauce
  • 50 g bean sprouts
  • 30 ml (2 Tbsp) fresh coriander, chopped
  • 15 ml (1 Tbsp) pickled ginger, finely chopped
  • 12 PEPPADEW® Jalapeño Cones
  • 12 spring roll wrappers
  • 1 egg, beaten
  • Oil, for frying

 

To Serve:

 

  • Plum sauce or sweet chilli sauce
  • Pickled ginger

Method

  • Heat the olive oil in a wide pan or wok.
  • Fry the stir fry vegetable mixture for 3-4 minutes.
  • Add the soy sauce and cook for 2 minutes.
  • Remove from the heat and stir in the bean sprouts, coriander and pickled ginger.
  • Transfer the mixture to a colander and allow the mixture to drain any excess liquid and cool completely. Once cold, stuff the PEPPADEW® Jalapeño Cones with the stir fry mixture.
  • Place a PEPPADEW® Jalapeño Cone onto a spring roll wrapper and roll up, sealing the end with a little egg wash.
  • Repeat with the remaining spring rolls.
  • Heat the oil in a pot or deep fat fryer.
  • Once the oil is hot, fry the spring rolls, in batches, for 2-4 minutes per side, or until golden and crispy.
  • Drain the spring rolls on paper towel and serve with plum sauce or sweet chilli sauce and pickled ginger.

Serving Suggestions

Serve with plum sauce or sweet chilli sauce and pickled ginger

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