This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
here
Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant; then add onion and stir over medium heat for 2 mins.
Step 2
1 Min
Add celery, carrot, zucchini,green bell pepper and cabbage. Stir for a few mins or until vegetables are almost tender then add MAGGI® Vegetable Bouillon, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate.
Step 3
1 Min
Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
Step 4
1 Min
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.
Step 1
of
4
Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant; then add onion and stir over medium heat for 2 mins.
Step 2
of
4
Add celery, carrot, zucchini,green bell pepper and cabbage. Stir for a few mins or until vegetables are almost tender then add MAGGI® Vegetable Bouillon, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate.
Step 3
of
4
Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
Step 4
of
4
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.