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Chinese - style Entrant

Vegetable Spring Rolls

0
35 Min
Easy

Ingredients

-
10 Servings
+

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 tbsp
Vegetable oil-butter spread, reduced calorie
6 g
Ginger root, raw
7 g
Garlic, raw
250 g
Onions, raw
20 g
Celery, raw
300 g
Carrots, baby, raw
200 g
Squash, zucchini, baby, raw
300 g
Peppers, sweet, green, raw
250 g
Cabbage, chinese (pak-choi), raw
20 g
MAGGI Vegetable Bouillon
1 g
Spices, pepper, black
2 g
Seeds, sesame seeds, whole, dried
300 g
Puff pastry, frozen, ready-to-bake
220 g
Vegetable oil-butter spread, reduced calorie

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Nutrition Value

Energy
317.06
Protein
3.95
Carbohydrates
21.41
Fats
24.84
Information per serving
Lets Cook

Instruction

35 Minutes
Step 1
1 Min
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.
Vegetable Spring Rolls

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.

Vegetable Spring Rolls

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.

Vegetable Spring Rolls

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.

Vegetable Spring Rolls

Step 4 of 4

Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.

Recipe PDF
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