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Spring rolls
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Satisfy your Chinese takeout cravings at home with this recipe.
Ingredients:
  • 50g rice vermicelli noodles
  • 18.40 gm sunflower oil, plus extra to deep-fry
  • 2 garlic cloves, finely chopped
  • 20.00 ml freshly grated ginger
  • 1 carrot, coarsely grated
  • 120g chinese cabbage
  • 4-6 fresh shiitake mushrooms, sliced
  • 48.80 gm oyster sauce
  • 21.00 gm soy sauce
  • 20.00 ml rice vinegar
  • 5.00 gm caster sugar
  • 80g bean sprout
  • 40.00 ml chopped coriander leaves
  • 3 spring onions, thinly sliced
  • 5.00 gm cornflour
  • 10 x 20cm square frozen spring roll wrappers (see note), thawed
Instructions:
  • Cook noodles as per package directions. Drain and rinse with cold water.
  • In a sizzling wok, stir-fry garlic, ginger, cabbage, carrot, and shiitake until tender, about 2-3 minutes. Add sauces, vinegar, and sugar, then mix in sprouts, coriander, spring onion, and noodles.
  • Create a velvety mixture by blending cornflour and 1 tablespoon of cold water. Pour half the mixture into the wok and stir for 30 seconds until it gently thickens. Let it cool to perfection.
  • Lay a spring roll wrapper on a clean surface. Spoon a generous portion of filling in the middle, fold the sides in, and roll up from the bottom tightly to make a spring roll. Seal the edges by brushing with a cornflour mixture and pressing down gently. Repeat to make 10 rolls. Refrigerate for 30 minutes.
  • Preheat oil in a deep-fryer to 190°C (check readiness with a cube of bread turning golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden brown. Drain on paper towel.

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