Deep-Fried Herbed Vegetables in Rice Sheets
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
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)
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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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California