Take a flavour trip to Asia by biting into these 100% plant-based spring rolls. They make great party appetizers and will have your guests asking for more.
Chef’s note:
- Once rolled, keep the spring rolls in the fridge for 20 to 30 minutes to rest before frying for a crispier texture.
- Dip them in Boombay’s Chilli + Caramel Sauce for added flavour.
Ingredients:
- 3 tablespoons of Boombay’s Chilli + Caramel Sauce
- 1 small head of Cabbage
- 1 small Carrot
- 1 small Bell Pepper
- 1 teaspoon Soy Sauce
- Salt to taste
- Pepper to taste
- 1 Spring Onion
- 8 to 10 Spring Roll Wrappers
- Oil to fry
Products Used:
Out of Stock
1
Prep
- Wash all the vegetables
- Shred the cabbage and julienne the carrot and bell pepper
- Finely chop the spring onion and keep the whites and greens of the onion separate
2
Cook
- Heat oil on high heat and saute the whites of the spring onion in a pan
- Add all the veggies and cook them on high heat until slightly softened
- Add soy sauce and mix well
- Prepare the wrapper as per the package instructions
- Spread 1 tablespoon of the filling on the wrapper
- Roll the wrapper and dampen its edges to seal in the filling nicely and keep it to the side
- Repeat this process until all the rolls are filled
- Heat oil in a deep saucepan and fry the spring rolls until evenly golden brown
- Remove the rolls from the saucepan and place it on a kitchen towel to drain any excess oil
- Dip the spring rolls in our Chilli + Caramel Sauce and enjoy