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Vegetarian spring rolls
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Prep Time:
70 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Delicious vegetarian spring rolls the whole family will enjoy.
Ingredients:
  • 50g dried rice vermicelli noodles
  • 18.20 gm peanut oil
  • 4cm piece ginger, peeled, finely grated
  • 125.00 ml canned sliced bamboo shoots, drained, rinsed, cut into matchsticks
  • 1 large carrot, grated
  • 1/2 small Chinese cabbage (wombok), shredded
  • 250.00 ml beansprouts, trimmed
  • 21.00 gm soy sauce
  • 1/4 tsp ground white pepper
  • 16 large frozen spring roll wrappers, thawed
  • 2 egg yolks, lightly beaten
  • vegetable oil, for deep frying
  • Ayam plum sauce, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until they are tender. Drain the noodles and cut them into 4cm lengths using scissors.
  • In a hot wok, sizzle garlic and ginger in peanut oil. Stir-fry for 2 minutes. Toss in bamboo shoots, carrot, cabbage, beansprouts, noodles, soy sauce, and pepper. Stir-fry for 3-5 minutes until veggies are tender-crisp. Serve in a bowl and let cool.
  • Lay a spring roll wrapper on a work surface with a corner pointing towards you. Spread 2 tablespoons of filling across the corner. Brush the edges of the wrapper with egg yolk. Fold the corner over the filling, then roll it up tightly, tucking in the edges. Press to seal the roll. Transfer to a tray. Repeat with the rest of the wrappers and filling. Cover and refrigerate until ready to use.
  • Heat vegetable oil in a wok or large saucepan until one-third full over medium-high heat until a small piece of bread sizzles when dropped in. Cook spring rolls in batches for 3 to 4 minutes or until golden. Drain on a wire rack and serve with plum sauce.

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