Chinese Vegetable Spring Roll

This Chinese spring roll appetizer stuffed with vegetables is easier to prepare.

This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest.

Ingredients

• 3 cups cabbage 
• 1 medium carrot
• ¼ cup bell pepper
• 2 sprigs of spring onions
• 1 to 2 tsp olive oil
• 1 to 2 tsp soya sauce
• 1 tsp vinegar
• ¼ to ½ tsp pepper powder or crushed
• Salt
• Spring roll wrappers
• 1 cup oil

Preparation

Add oil to a hot pan add all the vegetables (Cut all of the vegetables to approximately the same size, so each ingredient blends together.) except spring onions. Fry on a high flame until half has done keep it as crunchy. Add soya sauce and vinegar, mix well. Once it's done add onion greens, pepper, and a very little salt as soya sauce has salt in it. Mix all well and off the stove. Allow it to cool.

Now take the spring rolls wrappers and put them on butter paper. Spread one spoon full of the mix that we prepared in the center of the roll. Roll one edge towards the inner side covering the stuffing. Bring the sides to the center. Dampen the leftover edge and roll the wrapper to seal. In a pan heat the oil, when it is ready put the rolls in hot oil and fry evenly by stirring until golden. Remove them from the oil and put on a drainer on a kitchen tissue. Serve vegetable spring rolls hot with ketchup.