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Deep-Fried Vegetable Spring Rolls
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Deep-Fried Vegetable Spring Rolls


Serving  : 4   (17 pcs)
  
Ingredients
Weight
Spring Roll wrapper
      17
pcs.
 
Dried bean vermicelli
      80
g.
 
Finely sliced Carrot
      51
g.
 
Garlic
       3
g.
 
Finely shredded Cabbage
    140
g
 
Organic Soy Sauce (Organi Brand )
      25
g
 
Sugar
       4
g.
( 1 teaspoon)
Pepper Powder
    0.5
g.
 
Salt
      2
g.
 
Water
 
 
 
Organic Tapioca Starch
      3
g.
(2 teaspoon)
Spring Roll Sauce (Organi Brand ) for dipping
 
 
 
                          
Cooking instruction    
1.    Soak dried bean vermicelli for 10 minutes in water until soft : drain well.
2.    Chop garlic finely. Heat wok with oil,  add garlic and stir-fry for 30 seconds.  Add carrot ,cabbage ,organic soy sauce (Organi brand ),salt ,sugar, pepper powder ,soft vermicelli and little water to the wok. And stir well until soft.   Remove from heat.
3.    Making the tapioca paste : In a small bowl,  mix tapioca starch and water (1:1). Heat on small pan, stir well until texture become thick and clear.
4.    Place 1 piece of spring roll wrapper.   Using your fingertip, wet all the edges with the tapioca paste.
5.    Place 1 tablespoon of filling in the center of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the center and roll up the spring roll tightly. Seal the edge with paste. Continue with the remaining wrappers  and filling, keeping the spring roll covered with a damp tea towel.
6.    Heat oil with moderate hot in the wok or deep frying pan and cook the spring rolls 3 or 4 at a time until there are golden brown. Remove from the oil using a wire mesh strainer, Drain the spring rolls on paper towels.
7.    Serve with tasty Organic Spring Roll Sauce  (Organi brand ).

 
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