Springrolls Stuffed with Stir-Fried Veggies

Wednesday, October 6, 2010




When it comes to kids, serving veggies has never been easy. Whether it's the appearance, smell, or taste; it has always been a common case whereby moms had to use tremendous amounts of creativity in cooking, just so that they could make their little ones eat these very important nutrition sources. As a kid, I too disliked veggies. However, whenever my mom would conceal them by wrapping them in springrolls, I was more than willing to devour my share that I often end up eating too many of them.

Springrolls Stuffed with Stir-Fried Veggies

Ingredients:

2 cups mung bean sprouts washed, tails removed
1 carrot washed, peeled, and cut into thin strips
1 onion sliced
2 sweet potatoes washed, peeled, and cut into strips
1 cup green beans washed, stringed, and cut into 1-inch diagonal pieces
salt and pepper
¾ cup canola oil
20 pieces springroll wrappers

Procedure:

Filling:
1.In a skillet or wok, heat a tablespoon of canola oil.
2.Put in the onions and cook until translucent.
3.Add the sweet potatoes and then a little bit of water.
4.Cover and let cook until potatoes are half-cooked.
5.Add in the carrots and green beans. Cover for 5 minutes.
6.Put the mung bean sprouts last and then season with salt and pepper.
7.Stir-fry for a couple of minutes before covering. Let cook for another minute.
8.Remove from skillet/wok and set aside to cool.

Making the Rolls:
1.Separate the spring roll wrappers.
2.For each wrapper use 2 tablespoonfuls of veggie filling.
3.To roll, first, fold the top and bottom horizontally.
4.Starting from one side, roll until all wrapper is used. Secure the edges using a little water or water 2 tablespoons of water mixed with a tablespoon of cornstarch.
5.Set aside.
Frying the Rolls:
1.Heat remaining canola oil in deep fryer.
2.When hot, fry the rolls, making sure that theres' some space for each one to fry evenly.
3.Fry each side until golden brown.
4.When done, transfer to a plate lined with paper towels to drain excess oil.
5.Serve warm with a dip made of vinegar, sugar, crushed garlic and freshly cracked black pepper.

Posted by chel.h at 10:51 PM  

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