Vegan Spring Rolls

Instructions

1. Thaw the pastry sheets according to package instructions. Keep them covered with a moist and clean kitchen towel to keep them from drying out.

Make the filling

1. Heat oil in a pan, and fry the ginger and garlic till they are crispy and golden brown.
2. Add the sliced onions and green chills and saute till the onions are translucent. Then add capsicum, carrots and cabbage. Add the sauce, sugar, black pepper and salt.
3. Continue stirring and cooking on high-heat until all the liquid from the vegetables evaporates, but they are still crunchy.
4. Remove from heat and stir in the spring onions and coriander leaves.
5. Let cool completely before filling. You may place the plate tilted at an angle to drain any remaining liquid in the filling.

Filling the spring rolls

1. Take a sheet of spring roll pastry and cover up the rest.
2. Turn the square sheet of pastry so that it looks like a 'diamond' shape to you.
3. Place a tablespoon of the filling an inch from the corner and fold the bottom corner to cover the filling.
4. Roll up about midway, then fold the sides and continue rolling.
5. Seal the edge with water or a paste of cornflour+water.
6. Place on a parchment paper lined baking tray with the sealed edge facing down. Repeat until you run out of filling.

Freeze

1. To store for later use, transfer the baking tray with the prepared spring rolls to the freezer for a couple of hours until frozen solid.
2. Remove, transfer to a clean, dry ziploc bag, seal tight without any air, and re-freeze until ready to use.

Fry 'em up!

1. If frying freshly freshly rolled spring rolls, simply heat some oil in a small pan, enough to immerse the spring rolls, and fry on medium-high heat until golden brown on both sides.
2. If using frozen spring rolls, wipe with a paper towel to remove any ice-crystals that may have formed and fry in medium-high heat until golden brown. DO NOT THAW! The frozen spring rolls go straight from the freezer into the hot oil.