Indonesian Spring Rolls
3
20 min
20 min
Ingredients
- 3 shallots, sliced
- 10g ginger, sliced
- 2 garlic cloves, finely chopped
-  ¼ cabbage, finely shredded
- 1 carrot, sliced
- Knorr Zero Salt Vegetable Cube
- 2 spring onions, thinly sliced
- 1 orange pepper, sliced
- 1 yellow pepper, sliced
- Fresh coriander
- 12 rice spring roll wrappers
- Sesame Seeds
- Bean sprouts
- Sesame Oil
- Indonesian chilli sauce
- Wedge of lime
Method
- Heat 2 tbsp of vegetable oil in a wok over medium heat and stir fry shallots, ginger, garlic and spring onions until golden brown
- Dissolve a Knorr Zero Salt Vegetable Cube in hot water. Pour in the stock and bring to a simmer in the wok. Cook the vegetables gently until the stock is reduced to a glaze. Set glaze aside to cool.
- Soak the rice paper in hot water for a few seconds. Lay on a flat surface and gently place the sliced raw vegetables and top with the shallot and ginger glaze. Add a sprig of coriander in each. Roll gently into 4 spring rolls per person.
- Garnish the spring rolls with fresh coriander leaves, bean sprouts, sesame seeds and a dash of sesame oil.
- Serve with Indonesian chilli sauce and a wedge of lime (optional).
Original recipe by chef Sean Gravina.