Deep-Fried Herbed Vegetables In Rice Sheets

• For the vegetable filling
• 6 ounces potatoes, boiled and diced
• 2 ounces cabbage, finely chopped
• 3 1/2 ounces water chestnuts, diced
• 1 teaspoon coriander, roots minced
• 1 teaspoon garlic, minced
• 2 1/2 ounces small lotus seeds, cooked and coarsely chopped
• oil (for frying)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 pinch white pepper
• For the wraps
• 1 lb spring roll, sheets
• 3 1/2 ounces garlic chives
• plum sauce (as required for dipping) (optional)

1. Heat 2 tablespoons oil in a pan and add the minced coriander roots and garlic. Fry well. Add the potato, cabbage and water chestnuts. Stir until well mixed.
2. Season with salt, sugar and pepper. Add cooked lotus sees and set the filling aside to cool.
3. Cut the spring roll sheets into flat circles or as desired.
4. Put a little of the prepared filling at the center of each circle an draw the ends together.
5. Tie tightly with a garlic chive. (Soak the garlic chives in hot/boiling water to soften before using them to tie the packets.)
6. Deep-fry the packets in hot oil until golden and crisp. Serve with plum sauce.

vegetable filling, potatoes, cabbage, water chestnuts, coriander, garlic, lotus seeds, oil, sugar, salt, white pepper, wraps, spring roll, garlic, plum sauce

Taken from www.food.com/recipe/deep-fried-herbed-vegetables-in-rice-sheets-214291 (may not work)