Food & Wine
Vegetable spring rolls
If you’re looking for a fresh, tasty recipe infused with iconic Asian flavours, look no further than this recipe for delicious vegetable spring rolls. Yum!
Serves: 20
Ingredients:
- 375g fresh, thin, egg noodles
- 1/4 Chinese cabbage, finely shredded
- 2 small carrots, coarsely grated
- 4 green onions, thinly sliced
- 12 snow peas, strings removed, thinly sliced
- 12 button mushrooms, roughly chopped
- 275g packet spring roll pastry, thawed
- Peanut oil or light olive oil, for frying
- Reduced-salt soy sauce, to serve
Method:
- Place noodles into a heat-proof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water.
- Combine noodles and vegetables in a bowl. Mix well. Place 1 pastry sheet onto a flat surface, with 1 corner facing you.
- Place a heaped tablespoonful of mixture onto corner of pastry. Fold corner over filling. Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
- Pour oil into a saucepan or wok so it is one-third full. Heat over medium-high heat until a piece of bread dropped into oil sizzles. Deep-fry spring rolls, 3 at a time, for 3 to 4 minutes or until golden. Drain on paper towel. Serve with soy sauce.
Related links:
Christmas bread with macadamia marzipan
Spinach and feta puff pastry triangles