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Cabbage and Carrot Spring Rolls with a Spicy Bite

We all just love snacking on some spicy savouries.  Be it a midday snack or the mid-night madness muchies I have the perfect bite for  you.  Whilst maintaining the authentic Asian flavour of veg spring rolls, I’ve just added a bite of chilli and some soy sauce.  It’s fresh – It’s light – with a Tangy Bite 

Here how:

Cabbage & Carrot Springs Rolls with a spicy bite :-)

Cabbage & Carrot Springs Rolls with a spicy bite 🙂

Preparation:  25 – 30 minutes

Cooking:  10 minutes

Yields:  12


1 tsp (5ml) olive oil

1 cup (250ml) Soya chicken (optional) shredded/cut into fine pieces (add more if you like)

½ small red onion finely sliced (replace with ½ tsp yellow asafoetida)

4 cups (cabbage finely chopped)

½ carrots grated

1 tbsp (15ml) fresh ginger paste

1-2 dry red chillies roughly crushed

2 tbsp (30ml) soy sauce

Salt (adjust accordingly)

12 sheets spring roll pastry (15cmx15cm) sheets

1 tbsp cornstarch

¼ cup water

Oil for deep frying

Let’s Get Rolling …

  • Wash and cut all cabbage & carrot as required
  • Heat oil in a wok or pan – toss in soya chicken. Fry for a minute – toss in onion, cabbage, carrot, ginger and crushed chilli.  – Stir-fry for 5 minutes.
  • Add soy sauce and fry for three (3) minutes (cabbage should be soft with a little crunch. Taste and adjust salt accordingly.  Remove from heat and cool before wrapping into pastry
  • Once filling has cooled. Follow instruction of pastry pack as to how to remove pastry sheets.
  • Mix cornstarch with water – we going to use this to seal our springs rolls (you can just use plain water as well)
  • Place a sheet on a clean surface with one of the corners facing towards you. Add about two tablespoons filling.  (the less filling the better)
    • Fold over the corner and roll once tightly
    • Turn in the left corner and then the right corner and roll up tightly (make sure there are no gaps) we don’t want to end up with greasy springs rolls.
    • Add a bit of cornstarch paste at the end to seal the roll.
    • Place rolls individually and cover with a damp cloth (seam side down)
    • Fry in medium to hot oil until golden brown
  • For baking option – preheat oven 200°C
  • Place springs rolls on a non- stick baking pan – seam side down. Light brush spring rolls with oil – bake for 20 minutes – until golden brown.  ( adjust timing as oven temperatures may differ)
  • Serve with – tomato sauce or chilli sauce

Cooking suggestion:  Note try to keep fry filling with minimal oil as possible.  You can sprinkle bits of water to aid cooking to avoid excess oil 🙂  


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This entry was posted on August 24, 2015 by in Vegetarian and tagged , , , , , , .
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