Spring Rolls

Name: Spring Rolls
Cuisine: British
Ingredients: Half a small white cabbage shredded; Half red, green and yellow peppers sliced; 1 cup sprouted mung; 2 onions sliced; 1 Inch sliced ginger; 4 cloves garlic crushed; Green and red chillies sliced (as per taste); Soya sauce; Vinegar; Salt and pepper; Few sprigs spring onions sliced; 2 carrots julienned; 1 tablespoon water + 1 teaspoon cornflour dissolved

Bharatiben Patel @cook_23349814

Spring Rolls

Bharatiben Patel @cook_23349814

Saved

Ingredients

Halfa small white cabbage shredded
Halfred, green and yellow peppers sliced
1 cupsprouted mung
2onions sliced
1 Inchsliced ginger
4 clovesgarlic crushed
Green and red chillies sliced (as per taste)
Soya sauce
Vinegar
Salt and pepper
Few sprigs spring onions sliced
2carrots julienned
1 tablespoonwater + 1 teaspoon cornflour dissolved

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Steps

1

Boil a pot of water, add salt and throw in the shredded cabbage. Let it cook for about 5 mins. Remove cabbage into a colander, retain water
2

Add the sprouted mung into the retained water. Cook till slightly tender. Drain into colander.
3

Take a non stick wok, add a couple of tablespoons oil let it get hot then add green chillies, sliced ginger and crushed garlic. Let this cook in high for 2 minutes.
4

Add in onions,cook for about 1 minute, then add carrots cook for about 4 minutes. Then add in all the coloured peppers. At this time add in a couple of tablespoons soya sauce and vinegar and salt to taste. Let this cook for about 3 minutes
5

Lastly squeeze all access water in cabbage, add to mixture together with sprouted mung. Mix well.
6

Finally add the cornflour dissolved in water to absorb all access water. Cook till mixture is dry. Garnish with spring onions. Let this cool completely before filling spring Rolls. I used the ready made