EASY SPRING ROLLS
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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