VEGETABLE SPRING ROLLS

The other day I flipped through a cook book “1000 classic recipe” and saw this vegetable spring rolls. Well, spring roll is pretty common I know, however, I’ve never really made one myself and I thought this one looks really simple and sound tasty too. So, I made this with slight modification. I’m a carnivore, but this one is really good, even without any meat in it. I love the hint of lime in this spring roll and the best part of this, besides eating them, is how easy it is to make and I believe it will be a great appetizer to entertain the crowd too.

VEGETABLE SPRING ROLLS (8 spring rolls)

8 oz carrots (peeled and cut into thin strips)
1 red/green bell pepper (seeded and cut into thin strips)
1 Tbsp of oil
1/2 C bean sprouts
1 lime (finely grated zest and the juice of 1 lime)
1 red chili (seeded and finely chopped) – I put 4 red chilis because I like mine more heat
2 Tbsp soy sauce
2 Tbsp fresh cilantro (finely chopped) – optional, you can skip if you don’t like the smell or taste of cilantro
8 spring rolls wrapper
1 oz of butter (melted)
2 tsp of sesame oil
1 tsp of corn starch

COOKING METHOD:

1. Heat some oil in a wok and saute carrots, bell pepper and bean sprouts for 2 minutes or until they are soft

2. Turn off the heat and add in the lime juice and zest. Mix it will. Add in freshly chopped cilantro

3. Mix 2 Tbsp of soy sauce with 1 tsp of corn starch. Turn the heat back on and pour in the soy sauce and corn starch mixture into the wok and saute until it is thickened. Remove from the heat and set aside to let them coll

4. Mix 2 tsp of sesame oil with 1 oz of melted butter. Lay 1 sheet of the spring roll wrapper. Brush with the sesame oil and melted butter mixture on the surface of the spring roll wrapper. Place the vegetable filling on the wrapper and wrap as per instruction on the spring roll wrapper

5. Heat some oil (vegetable/peanut oil) for frying. Fry them in batches