Name of the dish – Shanghai Vegetable Spring Rolls
6 Pcs Springroll with sweet chilly sauce
Colour – Golden
| INGREDIENTS | Quantity | UOM |
| Peanut oil | 0.025 | KG |
| spring onions | 0.05 | KG |
| Garlic cloves | 0.01 | KG |
| carrot | 0.02 | KG |
| Chinese cabbage | 0.02 | KG |
| water chestnuts | 0.015 | no |
| soy sauce | 0.05 | KG |
| white pepper | 0.002 | kg |
| cornflour | 0.02 | KG |
| spring roll wrappers | 2 | no |
| vegetable oil | 0.05 | lt |
| sweet chilli sauce | 0.05 | lt |
Directions:
Heat a wok over high heat until hot. Add peanut oil. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add water chestnuts (optional), soy and pepper. Transfer to a bowl. Combine corn flour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board Brush edges with corn flour mixture. Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner Pour vegetable oil into wok. Fry spring rolls, until golden. Serve hot with sweet chilli sauce
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