Simple filling spring rolls with flavour of purple cabbage and sprouts. Tasty savory for parties.
10 spring rolls
10 spring roll sheets
3 cups shredded purple cabbage/regular cabbage
1 cup bean sprouts
1 green chilli finely chopped
1 teaspoon soy sauce
1 teaspoon lemon juice
1- ½ teaspoon salt
1 tablespoon oil
Oil for deep frying
Process: In a medium sauce pan or wok heat oil. Add the green chillies, cabbage and cook for 3-4 minutes stirring continuously. Add soy sauce, salt and sprouts. Stir for a minute and then add the lemon juice.
Keep it aside to cool down.
After the spring roll sheets have thawed, take one sheet and Place a spoonful of filling in the one side of the corner (leaving 1 inch from the edge). Close the top and bottom ends and then roll at the sides, starting from one end and finishing at the other. Stick the end by touching little water.
Alternately you can rotate the square sheet into diamond structure (turn clockwise 45degree).
Add spoonful of filling at the bottom pointed edge. Close half way from the bottom pointed edge till the center edges. Brush some warm water or all purpose paste (water mixed with all purpose flour) and apply to left and right sides. Close the left and right sides by bringing them in the center and then close full way sticking the top edge with some flour or paste mixture.
Heat the oil on high temperature and put the rolls in it and reduce the heat to medium and cook for nearly 5-7 minutes.
Baking: Preheat the oven between 350-400 F. Place a parchment paper on the tray and grease it with some oil. Place the rolls on it and bake them for 15-20 minutes until they are golden brown.
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