Vegetarian Spring Rolls
Ingredients
- Ingredients
- 8 frozen Spring roll dough sheet (for spring rolls)
- 2 scallions
- 2 garlic cloves
- ½ green chili pepper
- 1 tsp grated Lemon peel
- 2 Tbsps soybean oil
- ½ small yellow Bell pepper
- ½ red Bell pepper
- 80 grams Green cabbage
- salt
- freshly ground pepper
- Frying oil (such as peanut oil)
- sweet and sour Chili sauce (for serving)
Preparation steps
Lay dough sheets next to each other and thaw while you prepare the filling. Rinse and trim scallions and cut into rings. Peel garlic cloves and finely chop. Rinse chile, cut in half, remove seeds and finely chop. Rinse bell peppers, remove seeds and cut the flesh into approximately 5 mm (approximately 1/4 in) pieces. Rinse cabbage and blanch leaves in boiling salted water for 3-4 minutes, rinse and drain well. Cut into thin strips, removing any thick veins.
Heat soybean oil in the wok. Add scallions, garlic, chile pepper, bell peppers and lemon zest and cook for about 2 minutes. Stir-fry, then add cabbage strips and contiinue to cook briefly. Season with salt and pepper.
Place vegetable mixture in the center of dough sheets and roll up tightly. Fry the spring rolls in portions in hot peanut oil (170°C) (approximately 325°F) for about 3-4 minutes until golden. Serve with dipping sauce.
