Vegetable Spring Rolls

INGREDIENTS

Cabbage (juliennes) – 100gms
Carrot (juliennes) – 30gms
Woodear Mushrooms – 20gms
Glass Noodles, soaked- 20gms
Spring Roll Sheets – 4 to 6 nos (ready made)
Seasoning – To Taste
Oil- For Frying
Sweet Chilli Sauce- 40 ml

INSTRUCTIONS

1. In a wok heat 2 tbsp of oil and sauté all the vegetables.
2. Add seasoning and cook for few min or until vegetables are soft.
3. Transfer the vegetables in a tray and let it become cold.
4. Divide the mixture into 4 to 6 equal portion.
5. Place the mixture in each spring roll sheets and roll it into cylindrical shape.
6. Fry the rolls in hot oil till golden brown in colour and serve with sweet chilli sauce.

Preferred recipes by Chef Rakesh Sethi.

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