Cabbage and Mushroom Spring Rolls | Appetizer Recipe
Channel: SurvivorECHO
Date: 2020-07-05

v45 | Cabbage & Mushroom Spring Rolls by Echo's Kitchen😋

Good morning!
For today's cooking vlog, I'm going to share with you my very own recipe of Cabbage and Mushroom Spring Rolls. 
These are crisp and tasty spring rolls perfect for snacking and an excellent finger party food. I love this dish, you won't even need a dip because it taste so good as it is.  Watch my cooking vlog until the end and learn how to freeze them so they can last even longer. It's always nice to have ready for frying spring rolls stored in the freezer especially so if you're a busy bee. 

INGREDIENTS:
Spring roll wrappers
4 cups of shredded cabbage
2 cups of chopped mushrooms
2 cups of chopped spinach
1/2 cup of bell pepper and tomato
2 pcs of minced fresh chili
2 tbsp of thinly sliced shallots
1/4 cup of Chopped spring onion's
1/3 cup of diced white onion
3 cloves of minced garlic
1-2 tbsp of soy sauce
1 tbsp of oyster sauce
1/4 tsp of sugar
Oil, Salt and pepper.
For the sealer, combine
2 tbsps. of flour and
3 tbsps. of water

Helpful Tips:
1. You can drain the sauce of the veggie filling when cooked, save it because it's goes very well with rice. 
2. The sugar is completely optional. If you're using a sweet flavoured oyster sauce, you may skip it. 
3. The frozen spring rolls can last in the freezer for up 3 months. 
4. Use canola oil or vegetable for deep frying. 
5. Use medium heat to prevent the spring rolls from burning. 
6. These spring rolls are great with Filipino style vinegar dipping sauce as well: to make it, just combine some white vinegar, bit of sugar, minced garlic and diced shallots, fresh chili and ground black pepper. Stir then taste to adjust. 

Thank you for watching my cooking vlog.
If you like this recipe, please like and share it with your friends. 
Hope you'll try it and let me know how it turns out.

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Here's a link to another recipe that you might want to try: 


Cheers!❤️
Echo Caceres