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Vegetable spring rolls
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Quick and delicious vegetarian spring rolls ready in 45 minutes.
Ingredients:
100g packet vermicelli noodles
18.20 gm peanut oil
3green onions, sliced
2garliccloves, crushed
1 large carrot, peeled, coarsely grated
375.00 ml shreddedChinese cabbage
227g can water chestnuts, drained, roughly chopped
21.00 gm soy sauce
1/4 tsp white pepper
5.00 gm cornflour
20frozen spring roll wrappers (21.5cm square), thawed
vegetable oil, for frying
sweet chilli sauce, to serve
Instructions:
Preheat your oven to 150°C. Place the noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until soft, then drain them. Use scissors to cut the noodles into 3cm lengths.
1. Preheat a wok over high heat until smoking. Pour in peanut oil and swirl to cover the surface. Add onion, garlic, carrot, and cabbage. Stir-fry for 2 to 3 minutes until tender. Toss in noodles, water chestnuts, soy sauce, and pepper. Transfer to a bowl and let cool. Clean the wok.
Mix cornflour and 1 tablespoon water in a small bowl. Lay 1 wrapper on a flat surface with a corner facing you. Lightly brush edges with cornflour mixture (cover remaining wrappers with a damp tea towel). Place 1 tablespoon vegetable mixture in the corner of the wrapper. Fold corner over the filling and roll up from corner to corner, tucking the edges in. Repeat with remaining wrappers, cornflour mixture, and filling.
Fill wok one-third full with vegetable oil and heat until a small piece of bread sizzles when dropped in. Fry spring rolls in batches for 3 to 4 minutes until golden. Place on wire rack over a baking tray and keep warm in the oven as you cook the rest. Let oil reheat between batches. Serve hot with sweet chili sauce.