Vegetarian Spring Rolls2016-12-20
- Course: Appetizer
- Skill Level: Beginner
- Servings : 12 pcs
- Prep Time : 40m
- Cook Time : 20m
- 2-3 Sheets, pack Al Wadi Al Akhdar Pastry Sheets, thawed
- 1 pack Al Wadi Al Akhdar Asian Mix, thawed
- 2 tsp (6 g) sesame oil
- Salt, to taste
- 2 tsp (6 g) ground black pepper
- Vegetable oil, for frying
Unfold pastry sheets and cut as instructed on the back of the pack into even size squares.
Cover the pastry sheets with a damp towel to prevent from drying until ready to use.
Heat a large pan with sesame oil. Add the ginger and sauté for 30 secs. Add the Asian mix and sauté for 1 min. follow it with soya sauce, ground pepper and salt and sauté for 2 mins until the mixture becomes completely dry.
Transfer the mixture to a sieve and let cool completely.
Place 1 sheet of pastry on a clean flat surface. Place a spoon full of filling about 2 cm away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll.
Heat a pan with oil and once it is hot, drop the spring rolls one by one and fry until golden.
Enjoy with extra Soya Sauce.
N.B. Filled rolls keep really well in the freezer for up to 1 month. You could double or triple the recipe in order to avoid waste and store in the freezer in zipper lock bags until needed.