Vegetable Spring Roll
[Vegan]

For the Spring Roll Filling:

1. To make the Filling, heat the oil in a skillet over high heat. Aad carrot matchsticks and sliced cabbage.
2. Stir fry until the vegetables are softened.
3. Add mung bean sprouts, followed by the seasonings( light soy sauce, sesame oil, five-spice, ground white pepper, and salt)
4. Mix everything together until vegetables are well coated with seasonings. Turn off the heat, set them aside or go into a fridge to let the fillings cool down before rolling.

To Wrap Spring Rolls:

1. Combine cornstarch and water in a small bowl (as glue). Carefully peel off one spring roll wrapper, and keep the others covered under a damp tea towel.
2. Place the wrapper in a diamond position. Place a small handful of filling on the bottom. P.S. Don’t overfill the filling as spring rolls will burst when deep-frying
3. Roll up halfway.
4. Fold sides in, then finish rolling up.
5. Use cornstarch slurry to seal. They should be about 12 cm / 5″ long, 2.5cm / 1″ wide once wrapped.

How to cook Vegan Spring Rolls:

1. Wrapped up all the spring rolls by the steps shown above.
2. Pour enough cooking oil( oil that has high smoking point) in a wok or heavy-based saucepan at least double the height of the spring rolls. Heat on medium-high until it’s hot enough( around 180°C = 356°F) P.S. If you have a deep fryer at home, even better!)
3. Carefully place spring rolls in the oil (don’t over-crowded as we need spring rolls floating around in the oil) and cook, turning occasionally, until deep golden – around 1 1/2 – 2 minutes. Transfer to paper towels to drain.
4. Repeat the cooking process with the remaining spring rolls. Serve while hot with dipping sauces and cilantro!