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Product description:
Prep: 15 minutes
Cooking: 15 minutes
Makes 20 spring rolls
20g vermicelli noodles
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
¼ cabbage, cut into thin strips
1 carrot, cut into thin strips
2 spring onions, finely chopped
½ teaspoon salt
1 teaspoon sugar
½ teaspoon white pepper or Szechuan pepper
1 tablespoon oyster sauce
20-25 spring roll sheets
1 egg, beaten
Extra oil for deep frying
Soak vermicelli in hot water for 5 minutes until soft. Drain, and cut into 5cm lengths and set aside.
Heat 3 tablespoons oil in a wok or frying pan; add garlic, cabbage, carrot, spring onions and vermicelli. Stir-fry over a high heat for 3 minutes until the vegetables are soft.
If you are using meat, fry the meat and garlic for 8 minutes and then add the cabbage, carrot, spring onion and vermicelli and cook this mixture for a further 3 minutes on a high heat.
Turn off the heat, and as the pan/wok cools; add salt, sugar, pepper and oyster sauce, stir to mix well and put aside to cool.
Place 1 tablespoon of the mixture onto each spring roll sheet. Turn in the sides first when rolling, and use egg to seal.
Deep fry immediately or refrigerate until needed.
Heat the extra oil in a wok or frying pan (you will need to have enough to cover the spring rolls). Deep-fry a few spring rolls at a time until golden.
Remove the spring rolls from the oil and drain on absorbent paper. Serve with a dipping sauce such as teriyaki sauce, sweet Thai chilli sauce or plum sauce.
Spring rolls can be served with lettuce and mint leaves to refresh the palate while eating.
Cooking: 15 minutes
Makes 20 spring rolls
Ingredients
20g vermicelli noodles
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
¼ cabbage, cut into thin strips
1 carrot, cut into thin strips
2 spring onions, finely chopped
½ teaspoon salt
1 teaspoon sugar
½ teaspoon white pepper or Szechuan pepper
1 tablespoon oyster sauce
20-25 spring roll sheets
1 egg, beaten
Extra oil for deep frying
Step 1
Soak vermicelli in hot water for 5 minutes until soft. Drain, and cut into 5cm lengths and set aside.
Step 2
Heat 3 tablespoons oil in a wok or frying pan; add garlic, cabbage, carrot, spring onions and vermicelli. Stir-fry over a high heat for 3 minutes until the vegetables are soft.
If you are using meat, fry the meat and garlic for 8 minutes and then add the cabbage, carrot, spring onion and vermicelli and cook this mixture for a further 3 minutes on a high heat.
Step 3
Turn off the heat, and as the pan/wok cools; add salt, sugar, pepper and oyster sauce, stir to mix well and put aside to cool.
Place 1 tablespoon of the mixture onto each spring roll sheet. Turn in the sides first when rolling, and use egg to seal.
Deep fry immediately or refrigerate until needed.
Step 4
Heat the extra oil in a wok or frying pan (you will need to have enough to cover the spring rolls). Deep-fry a few spring rolls at a time until golden.
Remove the spring rolls from the oil and drain on absorbent paper. Serve with a dipping sauce such as teriyaki sauce, sweet Thai chilli sauce or plum sauce.
Spring rolls can be served with lettuce and mint leaves to refresh the palate while eating.