Veg Spring Rolls

Veg Spring Rolls have been on my to do list for a long time now.   Everyday the list of things to make grows but we fall short on time.  Its one thing or the other.    When Sonal tagged me for a semi home made collective post, veg spring rolls is the first thing that came to my mind.   I knew they were easy to make but for some reason or the other didn’t get a chance to make it and deep down I had a doubt that will I be able to make it.

Sometimes we think that we can’t do certain things, because they seem hard to make or we are scared to try new things.  I say we shouldn’t underestimate ourselves and give everything a try and see what the outcome is.  You might surprise yourself.

These are super easy and can be made ahead of time for a get together.  Freeze them and use them as needed.  I am sure there are different ways to make them, this is my uncle’s recipe and everyone loved it.

Ingredients:

• 1/2 packet bean thread
• 1/4 cup cabbage thinly chopped
• 1/8 cup carrots shredded
• black pepper to taste
• 1-2 tbsp white soy sauce or golden mountain seasoning sauce
• 1 packet spring roll wrapper
• 1 egg white (to seal)
• Sweet Chili Sauce (store bought)

Directions:

Soak the bean thread in warm water until they are soft.  Using scissors cut the thread small enough to be stuffed.  Cut the cabbage very thin and also shred your carrots.   Once the bean thread is ready, combine all three in the strainer.

Now add black pepper and the soy sauce and mix everything together.  Let the liquid strain completely and the the bean thread should look dry.

Carefully pull out one wrapper at a time and keep the rest of the wrappers covered with a wet napkin to avoid from drying.   To wrap the spring roll put the wrapper one corner pointing towards you.  Add the mixture and pull the corner and start wrapping.  Half way through bring both sides in and continue wrapping.  Seal the edge with egg white.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you.

Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

Veg Spring Rolls

Sarika Gunjal

Veg Spring Rolls, make ahead and easy appetizer to please your guests for your next get together.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Thai

Ingredients

  

• ½ packet bean thread
• ¼ cup cabbage thinly chopped
• ⅛ cup carrots shredded
• black pepper to taste
• 1-2 tbsp white soy sauce or golden mountain seasoning sauce
• 1 packet spring roll wrapper
• 1 egg white to seal
• sweet chili sauce

Instructions

 

• Soak the bean thread in warm water until they are soft. Using scissors cut the thread small enough to be stuffed. Cut the cabbage very thin and also shred your carrots. Once the bean thread is ready, combine all three in the strainer.
• Now add black pepper and the soy sauce and mix everything together. Let the liquid strain completely and the the bean thread should look dry.
• Carefully pull out one wrapper at a time and keep the rest of the wrappers covered with a wet napkin to avoid from drying. To wrap the spring roll put the wrapper one corner pointing towards you. Add the mixture and pull the corner and start wrapping. Half way through bring both sides in and continue wrapping. Seal the edge with egg white.

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