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Vegetable spring rolls
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Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 65 minutes
Vegetarian spring rolls: a delightful party starter.
Ingredients:
375g fresh, thin, egg noodles
1/4 Chinese cabbage, finely shredded
2 small carrots, coarsely grated
4green onions, thinly sliced
12snow peas, strings removed, thinly sliced
12button mushrooms, roughly chopped
275g packet spring roll pastry, thawed
peanut oil or light olive oil, for frying
reduced-salt soy sauce, to serve
Instructions:
Place the noodles in a heat-proof bowl and cover them with boiling water. Let stand for 5 minutes or until tender, then drain and rinse under cold water.
In a bowl, toss together noodles and vegetables. Mix thoroughly. Place a pastry sheet on a flat surface with one corner pointing towards you.
Spoon a generous amount of mixture onto one corner of the pastry. Fold the corner over the filling, then brush the opposite corner with cold water. Roll it up tightly and press to seal. Repeat with the rest of the filling and pastry.
Fill a saucepan or wok one-third full with oil. Heat over medium-high heat until a piece of bread sizzles when dropped in. Deep-fry spring rolls, 3 at a time, for 3 to 4 minutes until golden. Drain on paper towel and serve with soy sauce.