How often do you end up with a half-cut cabbage or a pack of carrots bought in bulk in supermarkets? Rather than leaving them to rot in the fridge, chop them up to make homemade spring rolls instead!
Chef Eric Low shares how to make crispy spring rolls, coupled with sweet chili sauce for a cosy dinner’s appetizer.
More leftover food that need to be cleared? Check out our top 10 recipes made from leftovers here.
#SeasonYourEx: Leftover vegetables dishes into Crispy Spring Rolls with Sweet Chili Sauce. Chef Eric Low whips up a simple dish using mixed letovers from the week. Share with us what you can do with expiring and leftover food and hashtag #SeasonYourEx and #HappyPlateSG in your post. Remember to make your post public so we can see it! Our imagination is limitless so let's be as inventive as possible.
Posted by Electrolux on Sunday, 19 November 2017
Ingredients (for 4 portions)
2tbsp Oil for cooking
30g Dried Shrimp, minced
50g Dried Mushrooms, soaked and sliced
300g Leftover cabbage and carrot stir fry
10g Chinese Celery, sliced
1tsp Chicken Seasoning Powder
Cornstarch solution for thickening
8 sheets Spring Rolls Wrappers
Oil for deep frying
- Heat oil in pot, add dried shrimps and saute till fragrant. Add mushrooms, cook briefly and pour in the leftover cabbage stir fry. Cook briefly, add Chinese celery and season with chicken seasoning powder. Thicken the mixture and allow it to cool down.
- Place a sheet of spring roll pastry on a cutting board. Place some fillings and roll into a spring roll. Repeat until filling is used up.
- Deep fry the spring rolls till golden brown and serve.