Vegetable Spring Rolls
Ingredients
- For the spring rolls
- 16 Spring roll dough sheet (approximately 20 cm square; frozen)
- 350 grams Vegetables (about 10 cm or 4 inches long; such as carrot and kohlrabi)
- 50 grams soybean sprout
- Coriander
- salt
- 3 Tbsps Oyster sauce
- 1 egg white
- 1 l vegetable oil (for frying)
- For the sauce
- 1 red Bell pepper
- 1 garlic clove
- 2 fresh, red chili peppers
- 5 Tbsps Rice vinegar
- 75 grams sugar
Preparation steps
For the spring rolls: Thaw spring roll wrappers.
Blanch vegetables in boiling salted water for 1 minute, then drain. Combine vegetables and sprouts. Season with salt and oyster sauce.
Lay sheets of dough on the work surface, place vegetable mixture onto dough and roll up. Seal with egg whites and press firmly.
Heat oil in a pot or wok. Fry spring rolls in hot oil for about 3 minutes. Remove and drain on paper towels.
For the sauce: Rinse peppers, remove seeds and ribs and chop.
Peel garlic. Rinse, core and roughly chop chiles.
Puree peppers, garlic and chili peppers. Add 250 ml (approximately 1 cup) of water, vinegar and sugar in a small saucepan, bring to a boil over medium heat and cook for about 30 minutes. Cook until sauce becomes slightly creamy, then season.
Serve spring rolls with sauce.
