Chinese Vegetable Spring Roll Recipe – Look and Cook step by step recipes | How to cook

Finely chop the cabbage.

Finely chop the spring onion.

Finely chop the ginger & garlic.

Peel the carrot skin & slice it finely.

Finely slice the mushroom.

Take the tofu cube & cut into horizontally into pieces.

In a large pan, heat the oil and deep fry the tofu for 3 – 4 minutes until it turns golden brown.

To prepare the vegetable mixture, heat the oil in a skillet & add ginger, garlic.

Saute for 2 -3 minutes.

Add chopped carrot, mushroom, spring onion & cabbage.

Fry well.

Now add the soya sauce, seame oil, sugar & white pepper powder.

To prepare the noodles, boil the water in a sauce pan & add the ricenoodles.

Cook for 5 – 8 minutes or until cooked.

Strain the excess water by using a sieve.

Add the cooked noodles in the vegetable mixture & mix well.

To prepare the slurry, take a corn starch in a small bowl& mix it with water.

Stir well to form a paste.

To prepare the spring roll, place the wrapper on a flat surface & keepthe mixture 2 inches from the corner along with fried tofu that is closest to you.

Roll the wrappers, folding the two ends up.

Brush a bit of thecornstarch water onto the corner of the wrapper & seal it.

To fry the spring rolls, heat the oil slowly over medium heat.

Gentlyadd the spring rolls one at a time, frying in small batches.

Deep fry the rolls until golden brown and transfer them to a sieve toremove excess oil.

Serve hot with chilli sauce.

Source: Youtube