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Vegetarian Vegetable Spring Rolls
Rate this recipeOn vegetarian days when you still want something delicious, make these comforting spring rolls: crisp and tasty, with a naturally sweet vegetable filling that never feels heavy and has none of the smell of meat.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
60 minutes
Servings
4
Level
Easy
Ingredients
Carrots
1 piece
Shiitake mushrooms
8 piece
Cabbage
100 g
Bean sprouts
15 g
Garlic
3 clove
Spring onions
1 stalk
Sesame oil
1 tablespoon
Popiah wrappers
20 piece
Implementation Steps
01
- Peel and shred the carrots.
- Soak the shiitake mushrooms and slice them into thin strips.
- Finely shred the cabbage.
- Finely chop the spring onions.
- Finely mince the garlic.
- Soak the shiitake mushrooms and slice them into thin strips.
- Finely shred the cabbage.
- Finely chop the spring onions.
- Finely mince the garlic.
02
- Heat a little cooking oil in a pan.
- When it's hot, fry the minced garlic. Once fragrant, add the carrots and mushrooms and stir-fry.
- When the carrots and mushrooms are cooked, add the cabbage, bean sprouts and spring onions and stir-fry together.
- When it's hot, fry the minced garlic. Once fragrant, add the carrots and mushrooms and stir-fry.
- When the carrots and mushrooms are cooked, add the cabbage, bean sprouts and spring onions and stir-fry together.
03
- Season with 1 tablespoon of sugar, 1/2 tablespoon of salt, pepper and 1 tablespoon of sesame oil.
- Turn off the heat once cooked.
- Turn off the heat once cooked.
04
- Lay out a popiah wrapper, add some filling and roll it up as usual. Repeat until the wrappers and filling are used up.
05
- Heat oil in a pan. When it's hot, fry the spring rolls one at a time (be careful the oil doesn't splash you).
- Fry over low heat until evenly golden, then turn off the heat.
Good luck!
- Fry over low heat until evenly golden, then turn off the heat.
Good luck!
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Vegetarian Vegetable Spring Rolls