Ingredients: |
Ingredients: (01) 50g glass noodles (soaked in water for 1 hour, then drained)
(02) 100g of cabbage, shredded
(03) 50g of carrots, shredded
(04) 25g of dried shiitake mushrooms (soaked in hot water for 1 hour)
(05) 1 clove of garlic
(06) 1/2 tsp black pepper
(07) 1/2 tsp salt
(08) 1 1/2 tbsp of oyster sauce (if vegetarian, use vegetarian oyster sauce)
(09) 1 tbsp of light soy sauce
(10) 16 spring roll wrappers (10cm rectangles)
(11) Sweet chilli dipping sauce to accompany
(12) 500ml of vegetable oil for frying
FOR BINDING
(01) 1 tsp fried garlic
(02) 1tsp chopped spring onion
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Directions: |
Directions:(01) Finely chop the mushrooms and set aside.
(02) Crush the garlic, black pepper granules, and salt together in a pestle and mortar.
(03) In a wok, heat a tablespoon of vegetable oil on a medium heat, then add in the garlic, pepper and salt mixture. Stir quickly to make sure the mixture doesn't burn.
(04) Add the shiitake mushrooms and cook thoroughly until fragrant.
(05) Add the oyster sauce and soy sauce, stir for a few seconds.
(06) Add the vegetables, sugar and noodles. Stir-fry until they are cooked thoroughly.
(07) Take off the heat and leave to cool.
(08) Mix the flour and water together to create a paste, this will be used to bind the rolls together.
(09) Once your mixture is cool, put a small amount onto a sheet of pastry and roll into a classic spring roll shape, sticking the edge with the flour mix.
(10) Deep fry the spring roll until golden. This will take approximately 3 - 4 minutes.
(11) Serve with sweet chilli sauce and enjoy! |
This recipe for Vegetable Spring Rolls is from