Cooking time: #30mins
Ingredients
4 rolls
Spring Roll Pastry Sheets: 4 sheets
Sweetheart Cabbage: 1/4
Carrot: 1/2
Black Fungus: 3 small pieces
Dried Mushrooms: 2 pieces
Vermicelli: 1/3 bunch (Feel free to be creative and add your favourite ingredients)
Seasoning:
Soy Sauce: 1 tbsp
Vegan Oyster Sauce: 1 tbsp
Sugar: 1 tsp
Sesame Oil: 1 tsp
White Pepper: A pinch (optional) (Adjust the seasoning according to your taste and preference)
Flour: 1 tsp
Water: 4 tsp
Oil: 2 tbsp
Instructions
Soak the dried mushrooms overnight. Soak the black fungus for 15 minutes.
Cut all the ingredients into small slices. Wash and drain them thoroughly.
In a heated pan, stir-fry the sliced ingredients. Add the seasonings and cook until the mixture is dry. Set aside to cool down.
Place the spring roll pastry sheet diagonally. Put the cooled filling on the bottom half of the pastry sheet. Start rolling it up and fold it like an envelope.
Mix flour and water to make a paste. Use this paste to seal the end of the pastry sheet.
Heat a pan with oil. Pan-fry the spring rolls until they turn golden brown.
Serve the spring rolls hot and enjoy!
Tips
You can experiment with fillings like tofu, bean sprouts, or bell peppers.
Serve with a dipping sauce of your choice (e.g. peanut butter sauce) for an extra burst of flavour.
Enjoy your homemade spring rolls, perfect for a light snack or as part of a meal!
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