Prep 30 mins
Cook 30 mins
These are little parcels filled with a delicious vegetable mixture. Save some for me because I haven’t tried them yet! ;o) I’ve translated the measurements from grams (mostly) to ounces, which makes it rather annoying, but that’s all the zaar calculator would provide and I’m just not bright enough to know how many spring roll sheets make a pound. Sorry. Cilantro/Coriander leaves can be substituted for coriander roots. Lotus seeds can be found in any Asian market. Have you ever seen those plants? Fascinating! (google/image it!) Times are estimated.
For the vegetable filling
- 6 ounces potatoes, boiled and diced
- 2 ounces cabbage, finely chopped
- 3 1⁄2 ounces water chestnuts, diced
- 1 teaspoon coriander, roots minced
- 1 teaspoon garlic, minced
- 2 1⁄2 ounces small lotus seeds, cooked and coarsely chopped
- oil (for frying)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 pinch white pepper
For the wraps
- 1 lb spring roll, sheets
- 3 1⁄2 ounces garlic chives
- plum sauce (as required for dipping) (optional)
- Heat 2 tablespoons oil in a pan and add the minced coriander roots and garlic. Fry well. Add the potato, cabbage and water chestnuts. Stir until well mixed.
- Season with salt, sugar and pepper. Add cooked lotus sees and set the filling aside to cool.
- Cut the spring roll sheets into flat circles or as desired.
- Put a little of the prepared filling at the center of each circle an draw the ends together.
- Tie tightly with a garlic chive. (Soak the garlic chives in hot/boiling water to soften before using them to tie the packets.)
- Deep-fry the packets in hot oil until golden and crisp. Serve with plum sauce.