Fried Veggie Wrappers with Dip

Name: Fried Veggie Wrappers with Dip
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cups vegetable oil (for deep-frying); 2 cups Bean sprout; 2 carrots (peeled and grated); 1 onion (finely sliced); 1 red pepper (thinly sliced); 1 yellow pepper (thinly sliced); cilantro (chopped); 2 Tbsps dark soy sauce; 2 Tbsps Rice wine vinegar; 8 Spring roll dough sheet (kept under a damp cloth); 1 large egg white; 0.667 cup sweet Chili sauce (to serve)

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Difficulty:

easy

Difficulty

Preparation:

10 min.

Preparation

ready in 30 min.

Ready in

Ingredients

for

servings

Ingredients: 4 cups vegetable oil (for deep-frying); 2 cups Bean sprout; 2 carrots (peeled and grated); 1 onion (finely sliced); 1 red pepper (thinly sliced); 1 yellow pepper (thinly sliced); cilantro (chopped); 2 Tbsps dark soy sauce; 2 Tbsps Rice wine vinegar; 8 Spring roll dough sheet (kept under a damp cloth); 1 large egg white; ⅔ cup sweet Chili sauce (to serve)

How healthy are the main ingredients?

Bean sprout soy sauce carrot onion

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Flip the spring rolls halfway through deep-frying to brown evenly all over.

Preparation steps

Heat the oil in a large, heavy-based saucepan to 180°C|350F.

Toss together the vegetables and coriander with the soy sauce and vinegar in a mixing bowl.

Working one by one, brush the edges of the spring rolls wrappers with a little beaten egg white. Arrange the vegetable mixture in the centre of the wrappers. Bring the edges over the filling and wrap tightly to secure.

Deep-fry, in batches, until golden-brown and crisp; 3 - 4 minutes.

Drain on kitchen paper and serve with the sweet chilli sauce for dipping.