Deep-Fried Herbed Vegetables in Rice Sheets

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the vegetable filling
  • 6
    ounces potatoes, boiled and diced
  • 2
    ounces cabbage, finely chopped
  • 3 12
    ounces water chestnuts, diced
  • 1
    teaspoon coriander, roots minced
  • 1
    teaspoon garlic, minced
  • 2 12
    ounces small lotus seeds, cooked and coarsely chopped
  • oil (for frying)
  • 1
    teaspoon sugar
  • 12
    teaspoon salt
  • 1
  • For the wraps
  • 1
    lb spring roll, sheets
  • 3 12
    ounces garlic chives
  • plum sauce (as required for dipping) (optional)
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DIRECTIONS

  • 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.
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