Vegetable spring rolls

Prepared 0 of 6 steps

1. 01

   Chop the vegetables

   Shred the cabbage very finely, slice the carrot into matchsticks. Slice the mushrooms thinly, mince the garlic and green onion. Thaw the wheat wrappers according to package instructions and keep covered to prevent them from drying out.

2. 02

   Fry the filling

   Heat 20 ml vegetable oil and cook the garlic for 20 seconds. Add the mushrooms and cook for 4 minutes until their moisture evaporates. Add the cabbage and carrot and stir-fry for another 4–5 minutes, turning regularly.

3. 03

   Season and cool

   Add the soy sauce, sesame oil and spring onions. Cook for 1 minute, transfer to a wide dish and leave for 20 minutes until cool. There should be no loose liquid at the bottom.

4. 04

   Roll up the spring rolls

   Mix the flour with 30 ml of water. Place a wrapper in a diamond shape, put the filling at the lower corner, fold the sides over and tightly roll it. Wet the last corner with the flour mixture; wrap all 16 spring rolls.

5. 05

   Fry in batches

   Heat the remaining oil to 175 °C in a deep, heavy saucepan. Fry the rolls in small batches for 3–4 minutes, turning until evenly golden. Avoid overcrowding, which would lower the oil temperature.

6. 06

   Drain the oil

   Transfer the spring rolls to a wire rack over a baking sheet and let them sit for 2 minutes. Serve hot while the wrapper is still crispy. Do not stack in piles or cover with a lid: steam will soften the surface.