1 packet egg roll wrappers
Oil for fryingFor the filling:
Bean Sprout Filling:
1 packet bean sprout
1 cup frozen peas
1 cup frozen corn kennels
1 cup shredded carrots
1/2 of red bell pepper..cubed
1/2 of orange bell pepper..cubed
1/2 of yellow bell pepper..cubed
1/2 tsp cumin powder
1/2 tsp garlic powder
1 tsp curry powder
1/4 tsp turmeric powder
1/3 cup oil
1 large onion..diced
3 stalks green onions..diced
Put the bean sprout in a bowl, then cover with hot water and let stand for about 5 minutes, then drain the water and place the bean sprout in an ice bath (placing the bean sprout in a bowl of ice cold water). Then drain away all the liquid.
In a large pan, add the oil and saute the onion until soft then add the green onions.
Cook the onions for a minute then add the bell peppers along with the carrots, mix well.
Then add the frozen vegetables and mix well.
Cook until all the liquid has disappeared, then add the bean sprout, coriander and mix well.
Immediately after mixing, remove from the stove..
Usually the vegetables give out water when cooking especially when adding frozen ones, so pour the mixture in a strainer and drain any liquid.
Let the filling cool before using it..
Now take the wrappers and wrap the filling in, using the spring roll method.
I just used water to glue the egg rolls when wrapping them.
Then deep fry them until golden brown.
Serve them with your favourite chutneys..