🍽️ Crispy Vegetable Spring Rolls

Name: Crispy Vegetable Spring Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Cabbage; 2 Red Bell Peppers; 2 Green Bell Peppers; 200 g Bean Sprouts; 100 g Bamboo Shoots; 50 g Fresh Ginger; 50 g Garlic; 6 tbsp Sunflower Oil; 50 g White Sesame Seeds; 2 tbsp Fish Sauce; 6 tbsp Soy Sauce; 1 bunch Coriander; 1 bunch Spring Onions; 4 tbsp Oyster Sauce; 16 Sheets Spring Roll Pastry (frozen); 1 Egg; 1 l Coconut Oil (for frying); 20 g Black Sesame Seeds; 100 ml Chili Sauce (Asian store)

676 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g Cabbage
2 Red Bell Peppers
2 Green Bell Peppers
200 g Bean Sprouts
100 g Bamboo Shoots
50 g Fresh Ginger
50 g Garlic
6 tbsp Sunflower Oil
50 g White Sesame Seeds
2 tbsp Fish Sauce
6 tbsp Soy Sauce
1 bunch Coriander
1 bunch Spring Onions
4 tbsp Oyster Sauce
16 Sheets Spring Roll Pastry (frozen)
1 Egg
1 l Coconut Oil (for frying)
20 g Black Sesame Seeds
100 ml Chili Sauce (Asian store)

Instructions

1. Remove the hard core from the cabbage and wash the vegetable thoroughly.
2. Wash the peppers, remove the seeds, and cut everything into thin strips.
3. Rinse the sprouts, let them drain well, and chop them finely.
4. Peel the ginger and the garlic clove, and chop both ingredients very finely.
5. Heat the oil in a pan.
6. Sauté the garlic and ginger in it until they are soft and translucent.
7. Stir in half of the cabbage.
8. Add the sprouts.
9. Finally, add the pepper strips.
10. Add the white sesame seeds and toast them briefly.
11. Pour in the fish sauce and the soy sauce.
12. Remove the pan from the heat.
13. Set the vegetable mixture aside.
14. Wash the coriander and shake it dry.
15. Chop the coriander finely.
16. Wash the spring onions and trim the ends.
17. Chop the spring onions finely.
18. Mix the spring onions with the oyster sauce and coriander into the vegetables.
19. Let the filling cool down.
20. Spread a spoonful of the cold filling onto each spring roll wrapper.
21. Whisk the egg.
22. Brush the edges of the wrapper with the egg.
23. Fold the dough over the filling.
24. Tuck in the sides firmly.
25. Heat the oil in a deep fryer to a medium temperature.
26. Fry the rolls in batches.
27. Remove the rolls.
28. Let them drain on kitchen paper.
29. Spread the remaining cabbage strips with black sesame seeds on plates.
30. Place the fried spring rolls on top.
31. Serve the chili sauce for dipping separately.

Nutrition per serving

kcal: 676
Protein: 27 g · Fett/Fat: 29 g · Carbs: 68 g