Prep: 15 minutes
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.