Spring rolls

Ingredients

• Rice paper sheets (22cm diameter)12 pieces
• White cabbage200 g
• Carrots150 g
• Fresh bean sprouts100 g
• Soy sauce30 g
• Peanut oil (for frying)500 ml
• Sesame oil10 g
• Spring onion40 g
• Fresh grated ginger10 g
• Fine salt2 g

Allergens

Peanuts, Gluten, Sesame, Soy

Method

1. Wash the vegetables and cut the cabbage, carrots, and spring onion into very fine julienne (about 2mm thick).
2. Heat the sesame oil in a wok or large skillet; add the ginger and spring onion, sautéing for 30 seconds.
3. Add carrots and cabbage; stir-fry over high heat for 3-4 minutes, keeping the vegetables crisp.
4. Add the bean sprouts and soy sauce, continue cooking for 1 minute, season with salt, and turn off the heat.
5. Transfer the mixture to a colander and let it cool completely to drain excess liquids that could break the pastry.
6. Dip one rice paper sheet at a time in lukewarm water for about 15-20 seconds until pliable, then lay it on a clean surface.
7. Place a portion of the filling on the lower part of the sheet, fold the sides inward, and roll tightly to seal the spring roll.
8. Heat the peanut oil to 175°C (347°F) and fry 3-4 rolls at a time for about 3-4 minutes until golden brown.
9. Drain on paper towels and serve immediately to maintain the crunchy texture.