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Quick and Easy Veggie Chinese Spring Rolls

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 12 pieces Spring roll wrappers
  • 2 cups Finely shredded cabbage
  • 1 cup Grated carrots
  • 1 cup Finely chopped mushrooms
  • 2 tablespoons Soy sauce
  • 1 tablespoon Cornstarch
  • 1 cup Water
  • As needed Vegetable oil

Instructions:

  1. Take a non-stick pan, heat 1 tablespoon of oil. Add the finely chopped veggies and stir fry on high heat for about 2-3 minutes.
  2. Add the soy sauce, and stir well. Mix the cornstarch in a cup of water and add this to the pan. Stir until the liquid thickens. Remove from heat and allow to cool.
  3. Once the filling is cool, place a spoonful of the filling on each spring roll wrapper. Roll securely ensuring the edges are sealed well. Repeat with all the wrappers.
  4. In a pan heat enough oil to deep fry the spring rolls. Once the oil is hot, gently slide in the spring rolls and fry until crispy and golden brown.
  5. Remove the spring rolls with a slotted spoon and place on a paper towel to remove excess oil. Serve hot with soy sauce or sweet-sour sauce.