Chinese - style
Entrant
Spring Rolls
35Min
Easy
2.5
tbsp
Vegetable oil
1
tbsp
Ginger, finely chopped
2
Cloves
Garlic, finely chopped
2
Mediums
Onions, finely chopped
2
pieces
Celery stick, finely chopped
300
g
carrot
2
Mediums
Zucchini, cut into cubes
2
Mediums
Green bell pepper, chopped
2.5
cups
White cabbage, finely chopped
2
cubes
MAGGI® Vegetable Bouillon
0.25
tsp
White Pepper
0.5
tsp
Sesame seed oil
1
packet
Spring roll pastry
.
Nutrition Value
Energy
128.92 kcal
Protein
3.02 g
Carbohydrates
16.88 g
Fats
6.33 g
Information per serving
Instruction
35 Minutes
Step 1
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
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
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
Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.
