Gambian-style Vegetable Rolls

Ingredients

The Gambian-style Vegetable Rolls differ from the original Chinese spring rolls in terms of the spices and flavors used. While Chinese spring rolls typically feature soy sauce, ginger, and garlic, the Gambian version incorporates Gambian spices such as chili powder, paprika, and cayenne pepper to add a hint of heat and depth of flavor. Additionally, the choice of vegetables may vary, with Gambian-style rolls often including local vegetables like cassava leaves or okra. We alse have the original recipe for Spring Rolls, so you can check it out.

• 1 cup (235ml) cabbage, shredded 1 cup (235ml) cabbage, shredded
• 1 cup (235ml) carrots, julienned 1 cup (235ml) carrots, julienned
• 1 cup (235ml) bell peppers, thinly sliced 1 cup (235ml) bell peppers, thinly sliced
• 1 cup (235ml) onions, thinly sliced 1 cup (235ml) onions, thinly sliced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5ml) chili powder 1 teaspoon (5ml) chili powder
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1/2 teaspoon (2.5ml) cayenne pepper 1/2 teaspoon (2.5ml) cayenne pepper
• Salt, to taste Salt, to taste
• Spring roll wrappers Spring roll wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the onions and sauté until translucent.
3. 3.
   Add the cabbage, carrots, and bell peppers to the pan. Cook until the vegetables are slightly tender.
4. 4.
   Sprinkle the chili powder, paprika, cayenne pepper, and salt over the vegetables. Stir well to coat the vegetables evenly with the spices. Cook for an additional 2 minutes.
5. 5.
   Remove the pan from heat and let the vegetable filling cool.
6. 6.
   Take a spring roll wrapper and place a spoonful of the vegetable filling in the center.
7. 7.
   Fold the sides of the wrapper towards the center and roll tightly to enclose the filling.
8. 8.
   Moisten the edges of the wrapper with water to seal the roll.
9. 9.
   Repeat the process with the remaining wrappers and filling.
10. 10.
    In a deep pan or wok, heat vegetable oil for frying.
11. 11.
    Carefully place the vegetable rolls in the hot oil and fry until golden brown and crispy.
12. 12.
    Remove the rolls from the oil and drain on a paper towel to remove excess oil.
13. 13.
    Serve the Gambian-style Vegetable Rolls hot with a tangy dipping sauce.

Treat your ingredients with care...

• Vegetable oil — Use a neutral-flavored oil such as canola or sunflower oil for frying to allow the flavors of the vegetables and spices to shine.
• Spring roll wrappers — Ensure that the wrappers are thawed if using frozen ones. Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the rolls.

Tips & Tricks

• To make the rolls extra crispy, you can double fry them. After the first fry, let them cool for a few minutes, then fry them again until they turn golden brown.
• Experiment with different vegetables based on seasonal availability to add variety to the rolls.
• Serve the rolls immediately after frying to enjoy their crispy texture.

Serving advice

Serve the Gambian-style Vegetable Rolls as an appetizer or snack. They can be enjoyed on their own or with a tangy dipping sauce.

Presentation advice

Arrange the Gambian-style Vegetable Rolls on a platter, garnished with fresh herbs like cilantro or mint. Serve them alongside the dipping sauce for an inviting presentation.