Chinese - style Entrant

Spring Rolls

Name: Spring Rolls
Prep time: PM0.00T
Cook time: PM35.00T
Total time: PM35.00T
Cuisine: Chinese - style
Ingredients: 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 shredded; 2 cubes MAGGI® Vegetable Bouillon; 0.25 tsp White Pepper; 0.5 tsp Sesame oil; 18 pieces Spring roll pastry

35Min

Easy

Ingredients

6 Servings

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 shredded

2 cubes

MAGGI® Vegetable Bouillon

0.25 tsp

White Pepper

0.5 tsp

Sesame oil

18 pieces

Spring roll pastry

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Nutrition Value

Energy

102.76 kcal

Protein

2.32 g

Carbohydrates

13.1 g

Fats

5.19 g

Information per serving

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.