Chef Abukass Recipes

Vegetable Spring Rolls

Preparation time:
30 Min



Everyone would love the sight of spring troll on the breakfast table; here’s how you can prepare it:

Ingredients Description

2 tbsp vegetable oil

1 tbsp fresh ginger, chopped

2 cloves of garlic, minced

2 medium-sized onion, finely chopped 

2 celery sticks, small size, peeled and finely chopped 

2 medium-sized carrots, sliced into thin slices

2 small-sized zucchini, finely chopped

2 medium-sized green sweet peppers, sliced into thin slices

2 ½ cups white cabbage, cut into thin slices

2 cubes of Maggie vegetable broth, crumbled

¼  tbsp ground white pepper

½ tbsp of sesame seed oil, (optional)

18 chips of spring roll paste, large size

2 cups of frying oil


- Heat the vegetable oil in a large skillet and fry the ginger and garlic then add the onion and stir the ingredients on medium heat for two minutes

- Add celery, carrot, zucchini, green sweet peppers and cabbage. Stir the ingredients for a few minutes or until the vegetables become tender and then add the Maggi vegetable broth cubes, white pepper, and sesame oil. Stir the ingredients to mix well and then remove from the fire and put on a dish to cool in a temperate place

- Cut each sheet in half in the form of two triangles and put two tablespoons of the vegetable mix on each sheet. Brush the sheets with egg wash on the sides and then bend the sides and carefully wrap to close them. Repeat the same process with the remaining sheets

- Fry the rolls before serving, one batch after the other, with hot boiling oil for a few minutes or until it turns golden brown