The Olive Bin

Veggie Spring Rolls

Follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets. Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs. Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soy sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 T water and keep aside. Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown.Drain them on a paper napkin.
Vegetables
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Ingredients

12 spring roll sheets

2 tsp of The Olive Bin's Japanese Toasted Sesame Oil

1 T garlic, finely chopped

1 T ginger, finely chopped

4 spring onions, finely chopped with white and green parts separated

1 large carrot, julienned

5 green beans, cut diagonally

1/2 red bell pepper, julienned)

2 C cabbage, julienned

1 tsp sugar

2 tsp soy sauce

2 tsp ground black pepper

3/4 tsp salt

oil - for frying

1 T all purpose flour

Directions

  1. Follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets.
  2. Chop the veggies and keep them aside.
  3. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs. Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soy sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely.
  4. For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 T water and keep aside.
  5. Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll.
  6. Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown.Drain them on a paper napkin.

Associated Products

Japanese Toasted Sesame Oil
Japanese Toasted Sesame Oil
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