Vegetarian Spring Rolls

Ingredients

• 8 dough sheets for spring rolls (frozen, about 20 cm edge length)
• 2 Spring Onions
• 2 Garlic cloves
• 0.5 green chili pepper
• 1 tsp grated lemon zest
• 2 tbsp soy oil
• 0.5 small yellow bell pepper
• 0.5 red bell pepper
• 80 g cabbage
• Salt
• freshly ground pepper
• deep-frying oil (e.g., peanut oil)
• sweet and sour chili sauce (for serving)

Instructions

1. 1.

   Lay dough sheets side by side and let thaw while preparing the filling. Clean, wash, and slice spring onions into rings. Peel garlic cloves and finely chop. Wash, dry, halve, deseed, and finely chop the green chili pepper. Wash, clean, deseed bell peppers and cut flesh into ~5 mm pieces. Clean cabbage leaves, blanch in boiling salted water for 3-4 minutes, drain, shock, and let dry well. Cut drained cabbage leaves into fine strips, removing thick leaf edges.

2. 2.

   Heat soy oil in a wok. Stir-fry spring onions, garlic, green chili pepper, and grated lemon zest; add bell peppers and cook for about 2 minutes, then add cabbage strips and stir briefly. Season with salt and pepper.

3. 3.

   Distribute the vegetable mixture onto dough sheets and roll. Place filling in the center of a sheet, fold over one edge, tuck in side corners, and roll tightly. Fry spring rolls portion-wise in hot peanut oil (170 °C) for about 3-4 minutes until golden yellow and serve with chili sauce.