34min 4 ppl
Vegetable Spring Rolls
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 7g
Carbs 35g
Fats 15g
About this dish
Crisp fried spring rolls with a savoury mushroom, cabbage and glass noodle filling, cooked down until sweet before it's rolled and fried to order.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomsfinely chopped200 g
- Garlic clovescrushed2
- Carrotspeeled and grated2
- Cabbagefinely shredded200 g
- Beansprouts100 g
- Spring onionssliced2
Dried Goods
- Spring roll wrappers16
- Glass noodlessoaked and roughly chopped50 g
- Cornflourmixed with a little water to seal2 tbsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying500 ml
- Light soy sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Finely chop the mushrooms, grate the carrots, shred the cabbage and slice the spring onions; crush the garlic.
Approx. 8 minutes
2
Soak the glass noodles in hot water for 5 minutes until pliable, then drain and roughly chop.
Approx. 5 minutes
3
Heat a little oil in a wok over medium-high heat and stir-fry the mushrooms and garlic for 5 minutes until browned.
Approx. 5 minutes
4
Add the cabbage, carrot, beansprouts, glass noodles, soy sauce and white pepper to the wok and stir-fry for 3 minutes until just wilted, then tip into a bowl and leave to cool.
Approx. 5 minutes
5
Mix the cornflour with a little water to make a sealing paste.
Approx. 2 minutes
6
Lay a wrapper on the board, spoon a portion of filling near one corner, fold in the sides and roll tightly, sealing the edge with the paste; repeat with the remaining wrappers.
Approx. 12 minutes
7
Heat the vegetable oil in a wok to 180°C and deep-fry the rolls in batches for 5 minutes, turning occasionally, until golden and crisp.
Approx. 5 minutes
8
Lift out with tongs, drain on kitchen paper and serve hot.
Approx. 3 minutes
