Chinese Vegetable Roll Recipe (Chinese Vegetarian Style Recipe)

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: tortilla

Rice paper is lighter; tortillas are more accessible.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini adds nutrition; canned is budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier; vegetable oil is cost-effective.

bean sprouts

🥗Healthier: shredded lettuce

💰Cheaper: cabbage

Lettuce is lighter; cabbage is more economical.

Slice the carrots into thin threads. Cut the enoki mushrooms in half.

Boil 2 litres of water in a saucepan. Add cabbage and blanch for 2 minutes.

Remove from pan and place under cold running water.

Heat 2 Tbsp oil on high heat in a wok. Add carrots and fry for 2 minutes.

Add enoki mushrooms and bean sprouts, stir for a few seconds.

Add salt, pepper, sugar, 1 Tbsp chicken powder and 1 Tsp soy sauce.

Stir-fry for 2 minutes until vegetables are soft, transfer to a dish.

Cut & remove the thick stem at the base of each cabbage leaf.

Place the cabbage on a flat working surface, add some vegetable mix in the middle.

Roll it up like a spring roll and place rolls onto a shallow dish.

Place rolls into the steamer with 1 litre of water, cover and steam on high heat for 5 minutes.

When steamed, remove and place on a dish.

Add 170ml of water to the wok and stir in the cornflour.

Add soy sauce and stir for a few seconds.

Add chicken powder and cook for 3 minutes until sauce thickens.

Pour sauce over rolls and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens