Chinese vegetarian spring rolls
  	  		
  	  	
  	  	  		
  			Spring rolls, everybody's favorite.  Dip into sweet chilli sauce, soy & ginger sauce, even teriyaki sauce.  Or just pick up and devour as is.
Tempted?  Now you can make these at home too.  So quick, simple and easy.  Make a large batch and freeze for an anytime snack.
  		
  	  	Recipe Ingredients:
  	
  		  			- Small bunch spring onions, trimmed and finely chopped
 
  		  			- 3 Cloves garlic, minced
 
  		  			- 1 Small red chilli
 
  		  			- 1" Piece ginger, grated
 
  		  			- 100g beansprouts
 
  		  			- 2 carrots, peeled and grated
 
  		  			- 1/2 chinese cabbage, finely sliced
 
  		  			- 1 tbs dark soy sauce
 
  		  			- 1/2 tsp Soft brown sugar
 
  		  			- 8 Squares of spring roll pastry
 
  		  	
  	Recipe Steps:
  	
  		  			- Heat 1 tbs of vegetable (or groundnut) oil in a wok and add spring onions, garlic, ginger & chilli and fry gently for 5 minutes. Add the beansprouts, carrot and cabbage and stir fry for a further 2 minutes.
 
  		  			- Tip into a bowl, add the soy sauce, sugar and seasoning to taste, stir mixture well and leave to cool.
 
  		  			- Cut the spring roll wrappers in half. Put spoonfuls of mixture onto wrapper and roll up tightly, seals end with a little water.
 
  		  			- Oven bake or deep fry.
 
  		  	
  	
  		Serving Size: 16 
  		Preparation Time: 15 minutes  	
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