Trinbagonian Vegetable Spring Roll Recipe
Yield: 6 Spring Rolls
Sesame Oil - 1/4 cup
Minced Garlic - 2 tsp
Minced Ginger - 1 tsp
Cabbage - 2 cups (thinly sliced)
Carrot - 1/2 cup (thinly sliced)
Chive - 1/4 cup
Five Spice Powder - 1/4 tsp
Chinese All Purpose Seasoning - 1/2 tsp
Egg - 1 (beaten)
Spring Roll Skins - 6
Oil for frying - 3 to 4 cups
Heat shallow pan over medium to high heat.
Add sesame oil.
Add garlic and ginger, and allow to cook until translucent (about 2 minutes).
Add cabbage and carrots.
Stir constantly until cabbage and carrots are coated in oil.
Cook over high heat for 5 minutes.
Reduce heat to medium and add chive, five spice powder and all purpose seasoning.
Remove from heat and allow to cool.
Follow the step by step process illustrated in the video on how to fold and wrap the Spring Rolls.
Heat oil to 350°F.
Fry until crispy and golden brown.