| |
|
|
|
| |
Snacks and Light Meals Recipes -
Vegetarian
Spring Rolls
Recipe
|
|
|
|
|
|
| |
|
Snacks and Light Meals Recipes
-
Vegetarian Spring
Rolls Recipe
Ingredients
Serve
4-6
Filling:
-
1 tablespoon
groundnut oil
-
2 garlic
cloves, finely chopped
-
50 g/2 oz
bean sprouts
-
50 g/2 oz
white cabbage, shredded
-
2 fresh
shiitake mushrooms, shredded
-
25 g/1 oz
celery stick and leaves, finely chopped
-
1 teaspoon
sugar
-
2 teaspoons
soy sauce
-
50 g/2 oz
dried bean thread noodles, soaked, drained and cut into
short lengths with scissors
Method:
-
Make the
wrappers, following the instructions of spring roll
recipe.
-
To
make the filling, heat a wok or large frying pan,
add the oil, garlic, bean sprouts, cabbage,
mushrooms and celery, and stir-fry for 30 seconds.
-
Add the sugar, soy sauce and noodles, stir-fry for 1
minute, then remove from the heat and place the
ingredients on a plate. Wipe the wok or pan clean
with kitchen paper.
-
Place 2-3 tablespoons of the filling in the centre
of each pancake. Fold in the sides and roll them up
tightly, sealing the edges with a little of the
flour and water paste.
-
Heat the oil in a wok or deep frying pan to
180-190°C
(350-375°F) or until a cube of bread browns in 30
seconds, and deep-fry the spring rolls, 2 at a time,
until golden.
-
Drain on kitchen paper and serve hot,
garnished with coriander sprigs.
|
|
|
|
|
|
|
|
|
