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Ingredients

  • Serves 6 people

  • ½ cup cabbage (shredded) 

  • ½ cup carrots (shredded)

  • ½ cup zucchini (shredded)

  • ½ cup fresh white mushrooms (diced)

  • 1/4 cup fresh red onions (finely chopped)

  • 1 tbsp fresh ginger (finely chopped)

  • 2 tbsp fresh coriander (chopped)

  • 1 tbsp (sesame oil)

  • 1 tbsp vegetable oil 

  • 4 tbsp soya sauce 

  • ¼ tsp salt

  • ¼ tsp black pepper

  • square spring rolls sheets 

  • cornstarch and water for sealing the rolls

  • oil (for frying)

May's Vegetable Spring Rolls
Recipe Courtesy of
May Yacoubi

May's Vegetable Spring Rolls

Literally a hot party snack, these Vegetable Spring Rolls are chock-full of colorful goodies that reveal themselves with every bite. The shredded vegetables stew release juices within tightly wrapped spring rolls when they are deep-fried. Crunch through the golden exterior and savor the piping hot blend of the slightly sweet cabbage, carrots, zucchini, onions and mushrooms. The first spring roll won’t be your last for sure!
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
Vegetarian
Vegetarian
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
Vegetarian
Vegetarian
  • Easy
  • 10 min
  • 10 min
  • 15 min
  • 4 steps
  • 15 Ingredients
  • Easy
  • 4 steps
  • 15 Ingredients
  • 10 min
  • 10 min
  • 15 min

Instructions

  1. Cook spring roll filling

    1. In a wok, add the sesame oil then onions, garlic and ginger and cook for 1-2 minutes before adding the shredded veggies. 
    2. Cook the veggies on high heat for 2-3 minutes then add the coriander, salt, pepper and soy sauce. 
    3. Cool and drain from liquids.

  2. Prepare spring roll sheets

    • Place the spring roll sheets in damp tablecloths to stay fresh and moist. 
    • Mix the cornstarch and water in a small bowl and keep it next to you.

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  3. Assemble spring roll

    • Place a tablespoon of the filling on the lower part of the square shaped spring roll sheet. Fold the sides slightly and start rolling to form a cigar shaped roll. 
    • At the very end, smear the upper edge with the cornstarch and water mixture to help seal the cigar. 
    • Do the same with all the sheets.

  4. Deep fry and drain excess oil

    • Deep fry till golden in hot oil. 
    • Place on kitchen paper to drain excess oil.

Plate and Serve!

Serve with sweet and sour sauce.

Plate and Serve!
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Ingredients
  • Serves 6 people

  • ½ cup cabbage (shredded) 

  • ½ cup carrots (shredded)

  • ½ cup zucchini (shredded)

  • ½ cup fresh white mushrooms (diced)

  • 1/4 cup fresh red onions (finely chopped)

  • 1 tbsp fresh ginger (finely chopped)

  • 2 tbsp fresh coriander (chopped)

  • 1 tbsp (sesame oil)

  • 1 tbsp vegetable oil 

  • 4 tbsp soya sauce 

  • ¼ tsp salt

  • ¼ tsp black pepper

  • square spring rolls sheets 

  • cornstarch and water for sealing the rolls

  • oil (for frying)

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