Vegetable springroll is originally a Chinese snack consisting of a pancake filled with vegetables and sometimes meat, rolled into a cylinder and deep-fried.
Ingredientsspring roll wrappers – available from a Chinese Supermarket½ cabbage – sliced in very thin strips – as for coleslaw2 large carrots – grated on the coarse sidea dash of say saucea few drops of sesame – optionalegg noodles – optionaltoasted sesame seedsabout 100ml vegetable oil1 egg white – beaten
MethodHeat some of the oil in a an and saute the vegetables on a very high heat. Add the soy and sesame oil of you are using, otherwise just salt will do. The vegetables must still have a crunch so do not overcook. Remove from the heat and allow to cool down and then add the toasted sesame seeds. Place the spring roll wrappers on a flat surface and brush the sides with the egg white. Spoon some of the vegetable mix onto the wrapper and fold the sides in and then roll up. Place on a baking sheet with fold side at the bottom. Repeat until you have used up all the vegetable mix. Brush the spring rolls with a little oil and bake for 10 minutes or until the pastry has a golden color. Alternatively, place in the basket of the Air Fryer and bake at 200C for about 5-8 minutes. Serve piping hot with this Sweet and Sour Dipping Sauce.