Vegetable Spring Rolls
Try these fresh and light spring rolls enriched with Knorr Oyster Sauce & spring vegetables. The perfect dish to fulfill your hungry mood. Check it out.
Ingredients
Preparation of Filling:
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Vegetable oil 50.0 ml
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Garlic cloves, finely chopped 30.0 g
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Ginger, finely chopped 20.0 g
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Button mushroom, thinly sliced 100.0 g
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Chinese cabbage, shredded 200.0 g
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Spring onions, juliennes 50.0 g
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Carrot, Juliennes 200.0 g
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Soya sauce, light 50.0 ml
Preparation & Serving:
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Spring roll wrappers 30.0 nos
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Oil for frying
![Knorr Thai Sweet Chilli Sauce [Sri Lanka Only] (6x2L)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-thai-sweet-chilli-sauce-sri-lanka-only-6x2l/packshot.jpg/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Thai Sweet Chilli Sauce [Sri Lanka Only] (6x2L)")
Preparation
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Preparation of Filling:
- Heat a wok over high heat with oil, swirl to coat. Stir-fry garlic, ginger, mushrooms, cabbage and carrot till mushrooms are golden.
- Add Knorr Oyster sauce, soy sauce, spring onions and Knorr Aromat Seasoning Powder, Stir-fry for a minute or until slightly thickened then transfer mixture to a heatproof bowl and set aside to cool.
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Preparation & Serving:
- Place one spring roll wrapper on a flat surface with one corner facing you, (cover remaining wrappers with a semi wet towel to prevent them from drying out) place 2 tablespoons of vegetable mixture in one corner and fold over filling, roll up firmly to enclose and fold in the edges; brush final corner with cold water to seal and repeat the same to make the other rolls.
- Fry over medium-high heat for 1 to 2 minutes or until golden, remove from wok and drain on to a paper towel.
- Serve the hot spring rolls with Knorr Thai Sweet Chilli Sauce.
