Veg Spring Rolls Recipe Kit Recipe

About this recipe

Looking for a quick and delicious snack? Try our Veg Spring Rolls Recipe Kit, packed with fresh and crunchy vegetables like cabbage, carrots, bean shoots, and garlic, seasoned with a rich soy sauce for a burst of flavor. This kit provides all the essentials to create crispy, golden spring rolls at home with ease, featuring pre-measured ingredients and simple step-by-step instructions. Perfect for parties, casual snacks, or a light meal, these spring rolls are a crowd-pleaser that will delight your taste buds. Whether you’re hosting friends or enjoying a cozy family dinner, this recipe kit makes cooking stress-free and enjoyable. Order now on the AnyFeast website or app and bring the joy of homemade street-style spring rolls to your table.

Ingredients

• 1 Unit Organic Cabbage White 1 Unit
• - Chings Schezwan Chutney
• 1 Kg Carrots - 1kg
• 50G Pepper Black Ground BWFO
• 250 G Bwfo Ginger Root Dried Cut
• 1 Bunch Spring Onions 1 Bunch
• 500 G Vietnamese Spring Roll Wrappers 500G
• 1 L Ktc Sunflower Oil
• - Lee Kum Kee Premium Dark Soy Sauce
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Wash and peel the carrots (from 'Carrots - 1kg') and finely shred them along with the 'Organic Cabbage White 1 Unit'. Set aside.
2. 2. Finely chop the spring onions and keep them ready for the filling.
3. 3. In a small bowl, rehydrate the dried ginger root by soaking it in warm water for 5-10 minutes. Once softened, finely chop or grate it.
4. 4. Heat a wok or large frying pan over medium heat and add 2 tablespoons of cooking oil.
5. 5. Once the oil is hot, add the rehydrated and chopped ginger, followed by the shredded carrots, cabbage, and spring onions. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still retain a crunch.
6. 6. Season the vegetable mixture with a pinch of salt and a dash of ground black pepper.
7. 7. Add 1 tablespoon of dark soy sauce, 1 tablespoon of schezwan chutney, 1 tablespoon of red chilli sauce, and 1 teaspoon of seasoned rice vinegar to the vegetables. Mix well to evenly coat the filling. Cook for another 1-2 minutes, then remove from heat and let the filling cool completely.
8. 8. Prepare the spring roll wrappers (not listed in ingredients but assumed as part of the kit). Place a wrapper on a flat surface, add a spoonful of the cooled filling, and roll tightly, sealing the edges with a paste made from flour and water.
9. 9. Heat enough cooking oil in a deep frying pan or wok for deep frying. Once the oil is hot, carefully add the spring rolls in batches and fry until golden brown and crispy. Remove and drain on a paper towel.
10. 10. Serve the spring rolls hot with ketchup and additional schezwan chutney or red chilli sauce as dipping sauces.
11. 11. For cleaning up any oil splatters or mess, use a multi-purpose household cleaner to wipe down surfaces.