Vietnamese-style Fried Vegetarian Spring Rolls
I like egg rolls a lot, and there is something that fascinates me about using Vietnamese spring roll wrappers, especially when fried (they are also used for fresh spring rolls). Perhaps it is the texture of the fried spring rolls that teases my palate. Or, maybe, frying gives them an additional unique flavor. Whether it’s meat or vegetable rolls, you’ll love these golden appetizers.
12 pcs. Vietnamese spring roll wrappers
1/2 cup sweet potato, cut into tiny cubes
1/2 cup green beans, sliced into 1-inch diagonal pieces
1/2 cup shredded cabbage
1 cup water
1 tbsp vegetarian stock powder
1/2 cup Olive oil
In a large wok, add in water, sweet potato, green beans and cabbage. Add vegetarian stock powder. Stir and bring to a quick boil. Reduce heat and simmer until vegetables are cooked. Remove from heat, drain and set aside to cool.
Soak each spring roll wrapper in water for 15 seconds. Place soaked wrapper on a large plate or clean surface. Add 1-2 tbsps of the vegetable mixture in the center of the wrapper. Fold and roll. Heat Olive oil in a large wok over medium-heat. Fry the spring rolls until they turn golden brown and crispy. Remove from heat and place on a plate lined with paper towel to drain excess oil. Serve warm with a side of sweet and sour sauce or a mixture of vinegar and chili pepper.