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  • Baby Vegetable Spring Rolls

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    Baby Vegetable Spring Rolls
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg Pack frzn roll wrappers, thawed
    • 2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced)
    • 6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced)
    • 1 handf cabbage
    • 3 Tbsp. Vegetable oil
    • 1 Tbsp. Caster sugar
    • 2 Tbsp. Fish sauce
    • 1 Tbsp. Light soya sauce
    • 1 Tbsp. Water
    • 1 pch White pepper Vegetable oil for deep frying
    • 1 x Thick mix of flour and water, (like glue)

    Directions

    1. Gently separate the spring roll wappers. Keep covered with a damp cloth.
    2. Put 3 spoonfuls of vegetable oil in a wok or possibly pan and heat. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper. Toss well together and cook for a few min.
    3. Drain away the excess liquid from the pan and leave the mix to cold a little. Spoon a little mix into the centre of the wrapper and mix in the corner closest to you. Then roll and fold the wrapper over, sealing with a little of the flour paste.
    4. Heat the oil in a wok or possibly deep fat fryer and cook the spring rolls for a few min till golden. Serve with shredded carrots and orchid flowers.

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