Ingredients
100g rice noodles
1 tbsp sesame oil
2 cloves garlic
minced
1½ cups Chinese cabbage
sliced finely
1 cup bamboo shoots
chopped roughly
1 carrot
peeled and grated
1 water chestnuts
drained and chopped
Salt-reduced soy sauce
Pepper
1 egg
lightly beaten
1 frozen spring roll wrappers
thawed (about 30 minutes)
½ cup vegetable oil
for frying
Sweet chilli sauce or Hoisin sauce
to serve
Equipment
- 1 mixing bowl
- 1 wok or non-stick frying pan
- 1 small bowl
- 1 damp tea towel
- 1 plate
- 1 paper towels
Instructions
- In a mixing bowl, cover the noodles in boiling water and stand for 5 minutes. Drain and chop into small pieces.
- Bring a wok or non-stick frying pan to a high heat, and add oil. Add garlic, cabbage, bamboo shoots, carrot and cook until soft, about 4 minutes.
- Stir through noodles and chestnuts. Add soy sauce to taste and a few good grinds of pepper. Set aside to cool completely.
- On a clean work bench, place a small bowl with the beaten egg close to your work space.
- Lay a spring roll wrapper on the bench and turn it diagonally to make a diamond shape.
- Fill with 1.5 tablespoons filling in the centre of the wrapper and wrap the bottom half of the wrapper over the top of the filling. Tuck each side inward then using your fingertips wipe the edges of the top part of the diamond with a little egg, and then roll the wrapper to close it.
- Continue until you have used all the mixture and then cover with a damp tea towel.
- Clean your wok or frying pan, and bring to a medium heat, add vegetable oil. Wait a few minutes for the oil to heat up.
- Dip one end of a spring roll into the oil – if it doesn’t sizzle, the oil is not ready.
- When the oil is ready, fry the spring rolls in batches until lightly golden on all sides.
- Place on a plate lined with paper towels, and serve immediately with sweet chilli or Hoisin sauce for dipping.
Notes
Tip
This recipe is so lovely – it’s a wonderful entrée to an Asian meal. You don’t miss meat or fish one bit!
Tip
The pepper really makes a nice difference when you bite into these – I like a lot!
Tip
I always opt for salt-reduced products as I hate it when the amount of salt is decided for me. I like to add my own sea salt or soy sauce to my dishes.
Variation
For the frying oil, you could use peanut oil, canola, or grapeseed if you like. You can even use Rice-bran oil as it has a high smoking point, perfect for frying.
