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Vegetable Spring Rolls

Vegetable Spring Rolls
4.0 3 ratings
Prep. 1 h 50 min
Total 2 h 10 min
14 portions
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Ingredients

Spring Roll Wrappers
  • plain flour
    150 g
  • cornflour
    90 g
  • water
    465 g
  • fine sea salt
    2 pinches
  • sunflower oil for frying
    1010 g
Filling
  • carrots cut in pieces
    70 g
  • garlic cloves
    5
  • olive oil
    40 g
  • mung bean vermicelli
    50 g
  • sugar
    2 tsp
  • fish sauce
    2 tsp
  • soy sauce
    2 tsp
  • oyster sauce
    40 g
  • soy bean sprout, fresh
    150 g
  • fresh chives cut in lengths (3 cm)
    10
  • medium egg beaten
    1
  • sweet chilli sauce or as desired, for serving
    20 g

Difficulty

medium

Nutrition per 1 portion

Protein 2.1 g
Calories 521 kJ / 125 kcal
Fat 3.5 g
Carbohydrates 21.1 g

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