Family friendly Entrees Asian

Spring rolls

Name: Spring rolls
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 10
Cuisine: /asian
Ingredients: 50g rice vermicelli noodles; 1 tablespoon sunflower oil, plus extra to deep-fry; 2 garlic cloves, finely chopped; 1 tablespoon freshly grated ginger; 1 carrot, coarsely grated; 1 1/2 cups (120g) shredded Chinese cabbage (wombok); 4-6 fresh shiitake mushrooms, sliced; 2 tablespoons oyster sauce; 1 tablespoon each soy sauce and rice vinegar; 1 teaspoon caster sugar; 1 cup (80g) bean sprouts, ends trimmed; 2 tablespoons chopped coriander leaves; 3 spring onions, thinly sliced; 2 teaspoons cornflour; 10 x 20cm square frozen spring roll wrappers, thawed

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55m

15m

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Next time you're craving takeaway Chinese, look no further than your own kitchen.

50g rice vermicelli noodles
1 tablespoon sunflower oil, plus extra to deep-fry
2 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1 carrot, coarsely grated
1 1/2 cups (120g) shredded Chinese cabbage (wombok)
4-6 fresh shiitake mushrooms, sliced
2 tablespoons oyster sauce
1 tablespoon each soy sauce and rice vinegar
1 teaspoon caster sugar
1 cup (80g) bean sprouts, ends trimmed
2 tablespoons chopped coriander leaves
3 spring onions, thinly sliced
2 teaspoons cornflour
10 x 20cm square frozen spring roll wrappers, thawed

Method

1.

Prepare noodles according to packet instructions. Drain, then refresh.
2.

Heat oil in a wok over high heat. Stir-fry garlic, ginger, cabbage, carrot and shiitake for 2-3 minutes until wilted. Stir in sauces, vinegar and sugar, then stir in sprouts, coriander, spring onion and noodles.
3.

Mix cornflour with 1 tablespoon cold water until smooth, then add half the mixture to the wok and cook, stirring, for 30 seconds until slightly thickened. Allow to cool.
4.

Place a spring roll wrapper on the bench. Place a heaped tablespoon of filling in the centre, fold in the 2 sides, then roll up from the bottom to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat until you have 10 rolls. Chill for 30 minutes.
5.

Heat oil in a deep-fryer to 190°C (a cube of bread should turn golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towel.