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Spring rolls
Spring rolls
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Total Time:
40 minutes
Smooth side out, cover wrappers to prevent cracking.
Ingredients:
  • 40 g dried Asian mushrooms
  • 50 g vermicelli noodles
  • 200 g Chinese cabbage
  • 1 carrot
  • 3 spring onions
  • 5 cm piece of ginger
  • 1 red chilli
  • 1 big bunch of fresh Thai basil (30g)
  • 1 big bunch of fresh coriander (30g)
  • 3 tablespoons toasted peanuts
  • 20 ml sesame oil
  • 75 g beansprouts (ready to eat)
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornflour
  • 16 large spring-roll wrappers thawed if frozen
  • 1 tablespoon five-spice powder
  • 1 litre groundnut oil
  • sweet chilli sauce to serve
Instructions:
  • Place mushrooms in a medium-sized bowl, cover with hot water, and let them soften for about 10 minutes. Simultaneously, place noodles in a large bowl, cover with boiling water, and soak for 1 minute. Drain, rinse under cold water, and set aside. For the filling, thinly slice cabbage, julienne carrot, and combine with noodles in a large bowl. Slice white part of spring onions diagonally and add to the bowl. Finely slice green parts into ribbons and set aside. Grate ginger, finely chop chili, and roughly chop herbs, then add to the bowl with peanuts, sesame oil, beansprouts, soy sauce, oyster sauce. Drain mushrooms when soft, chop, and incorporate into the filling. Season to taste. Blend cornflour with 2 tablespoons of cold water. Take one spring-roll wrapper, sprinkle with five spice powder, layer another wrapper on top. Spoon 2 tablespoons of filling on the bottom corner, roll up tightly, sealing the ends as you go. Repeat until all wrappers are filled. Heat groundnut oil in a wok, deep-fry spring rolls in batches for 2 to 3 minutes until golden brown. Serve with sweet chili sauce and reserved spring onion tops.

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