tbsp Noor Oil
carrot, finely shredded
green beans, thinly-sliced
leaves of cabbage, finely shredded
tbsp soya sauce
tsp sesame oil
tbsp cornflour mixed with 4 tbsp water
spring roll wrappers
A sure-shot way to make sure your kids have their vegetables, these spring rolls make excellent snacks for the tiffin box as well.
Heat Noor Oil in a wok and add the carrots along with green beans. Stir fry on high heat for a minute.
Add the shredded cabbage and fry till they are cooked well.
Season this with pepper, salt, soya sauce and sesame oil.
Add the cornflour mixture into this and stir for a minute till the mixture is well cooked with the cornflour coating it.
Lay out the spring roll wrappers and spoon in 1 tbsp of the mixture in the centre.
Brush the ends of the wrappers with water and fold the 2 opposite sides.
Then roll this into tight cylinders.
Once all the spring rolls are made, these can be frozen and deep fried whenever needed.