Crispy Veg Spring Rolls
Ingredients:
10 spring roll wrappers,
1/2 red pepper, thinly sliced,
1 carrot, grates,
6 bamboo shoots, thinly sliced,
Some bean sprouts,
1/4 white cabbage, shredded,
1/2 cup rice noodles, soaked in water,
1 tbsp oyster sauce,
1 tsp soy sauce,
1 tsp sugar,
Salt and pepper to taste,
1 ltr vegetable oil,
1 egg beaten.
Method:
Heat a wok, add 2 tbsp oil, add all the vegetables one by one. Cook till vegetables are slightly soft and their flavours interminle with each other. Now add noodles and all the other ingredients, mix well and remove from flame. Transfer to a bowl to let the stuff cool.
Take the spring roll wrapper, place it in such a way that it resembles diamond. Brush the edges with the beaten egg. fill in the stuffing in the end of the below corner, away from the edges. Now roll the lowest end and tuck it below the stuffing. Roll and then fold in the left and right edges. Roll again and seal. Prepare all the rolls and deep fry them on medium high heat. Serve with sauce of your choice.
