Excella Veggie and Rice Spring Rolls
Excella Veg and Rice Spring Rolls
Recipe by: Boitumelo 'ChewMe' Mogoai
Prep time: 45 min
Cooking time: 10 min
2 large carrots, peeled and julienned
¼ red cabbage, shredded
1 large red pepper, julienned
1 large yellow pepper, julienned
1 cups Excella rice, cooked
½ cup soy sauce
¼ cup honey
1 tsp ginger paste
1 tsp garlic paste
1 pct phyllo pastry (you can use spring roll wrappers if you have them)
Excella oil for frying
flour and water for slurry (to seal) about 1 Tbsp flour to 2 Tbsp water) add more water if needed
sweet chilli sauce
In a small saucepan, add the soy sauce, honey, ginger and garlic. Cook until slightly reduced then set aside. In a large bowl, mix your vegetables and rice then stir in the sauce.
Cut the phyllo pastry in half lengthwise then cut those half in half to create equal squares. Place the phyllo squares on a flat surface so one of the four corners is facing toward you (it should look like a diamond). Use about two tablespoons of the filling per spring roll, and place the filling 2 inches from the corner closest to you. Roll the corner over the filling and gently press down on each side of the filling to flatten the spring roll wrapper. Next, fold over both the left and right sides of the wrapper towards the middle to create an envelope shape. Stir up the corn starch slurry with your finger, and gently brush it onto the opposite corner of the wrapper. Continue rolling the spring roll into a tight cigar. Place it sealed side down on a cutting board or a baking tray, lined with parchment paper.
Repeat this process until you have used up all your filling.
Fry the spring rolls in heated oil until golden brown then drain on paper towel before serving with sweet chilli sauce.