Vegeterian spring rolls

What you need: makes 12 to 14 rolls
12 to 14 store bough spring roll wrappers
2 cups broccoli cut into strips
1 cup carrots, cut into strips
1 cup onions, finely chopped
1 cup red peppers , cut into strips
1 cup green onions/scallions
1/2 tsp ginger, grated
1/2 tsp garlic cloves, minced
1 Tbsp soy sauce
1/2 tsp black pepper powder
2 Tbsp cooking oil, divided

1 Tbsp cornstarch
1/4 cup water
oil, for deep frying (about 2 cups)


Heat a wok or large saute pan over high heat. Add a tsp of oil. As it smokes, throw in the ginger, garlic and onions together. Stir fry for a few seconds, and add the rest of the vegetables. Cook them for just a minute, and add the soy sauce, and pepper powder. Set aside. 

In a bowl, whisk together the cornstarch and water. This forms the glue to wrap your rolls. Remove the defrosted roll wrappers and place them on a damp cloth to prevent drying. Cover them with it too, when not in use.

Remove a single wrap sheet and place it on a board or clean surface. Place it such that its the shape of a diamond, with one edge pointing towards you.

Add a Tbsp of vegetable stir fry about 2 inches from the edge that faces you. Roll it firmly according to the picture instructions. When you get to the last edge of the wrap, dab a few drops of the cornstarch glue and secure it. Wrap all the rolls the same way. cover and refrigerate until ready to use.

When ready to deep fry, heat oil in a wok. When the oil begins to smoke, carefully slide the rolls, a few at a time, to the oil to fry. Turn them constantly so they are golden brown all round. Drain on  paper towel and let cool. Enjoy!