Name: Vegetable spring rolls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 20 gram dried rice vermicelli noodles; 2 teaspoon vegetable oil; 1 clove garlic, crushed; 1 green onion, thinly sliced; 150 gram chinese cabbage (wombok), finely shredded; 1 small carrot, grated; 3 fresh shiitake mushrooms, chopped; 1/4 cup drained canned sliced water chestnuts, finely chopped; 2 tablespoon finely chopped coriander; 1 tablespoon soy sauce; 2 teaspoon fish sauce; 12 21.5 cm square frozen spring roll wrappers, thawed; vegetable oil, for deep frying; Sweet chilli dipping sauce; 1/3 cup sweet chilli sauce; 1 tablespoon soy sauce; 1 tablespoon lime juice

Vegetable spring rolls

Vegetable spring rolls brought to you by Recipes+

Makes 12

Prep

Cook

15M

Total

20M

Ingredients

20 gram dried rice vermicelli noodles

2 teaspoon vegetable oil

1 clove garlic, crushed

1 green onion, thinly sliced

150 gram chinese cabbage (wombok), finely shredded

1 small carrot, grated

3 fresh shiitake mushrooms, chopped

1/4 cup drained canned sliced water chestnuts, finely chopped

2 tablespoon finely chopped coriander

1 tablespoon soy sauce

2 teaspoon fish sauce

12 21.5 cm square frozen spring roll wrappers, thawed

vegetable oil, for deep frying

Sweet chilli dipping sauce

1/3 cup sweet chilli sauce

1 tablespoon soy sauce

1 tablespoon lime juice

Method

Vegetable spring rolls

1.Soak noodles in boiling water for 2 minutes. Stir to separate strands. Drain. Using kitchen scissors, cut noodles into 5cm lengths.

2.Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add garlic, onion, cabbage, carrot and mushroom; stir-fry for 2 minutes or until vegetables just soften. Add chestnuts, coriander and sauces; stir-fry for 1 minute. Combine vegetable mixture and noodles in a bowl. Cool.

3.Place 1 wrapper on a board with a corner pointing towards you. Brush edges with water (keep remaining wrappers covered with damp tea towel). Spoon 2 tablespoons of vegetable mixture onto corner of wrapper. Fold corner over filling, then roll up, folding in sides to enclose filling. Repeat with remaining wrappers and filling to make 12 rolls.

Sweet chilli dipping sauce

4.Combine ingredients in a small bowl. Serve.

5.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

6.Deep fry rolls, in batches, for 3 minutes or until golden brown. Using a slotted spoon, transfer to paper towels. Serve with dipping sauce.

Sweet Chilli Dipping Sauce: Makes 1/2 Cup Rice vermicelli are thin, dried rice noodles. You’ll find them in the Asian food section of the supermarket. Look for spring roll wrappers in the freezer section near frozen pastries. To freeze: You can freeze uncooked spring rolls in an airtight container for up to 1 month. Thaw in the fridge before cooking. Store sauce in the fridge for up to 2 weeks.
Note

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