Monday, 5 September 2011

Fried Spring Rolls

For our anniversary I made boyf's favourite foods which consist of starters for dinner (Vegan Fish Cakes, Spring Rolls & Onion Rings) and Eaton Mess for dessert. I took lots of lovely photos and then did something idiotic to my camera and lost them all. Sorry. I'll put some up if I make them again.
These were a bit floppy so I think I'll bake them next time. Dipping sauces here.

Fried Spring Rolls


2 Tbls sesame oil
2 Tbls vegetable oil
1 small packet rice noodles
1/2 head Chinese cabbage
1 cup grated carrots
1/2 cup diced mushrooms
1/2 cup bean sprouts
1/4 cup water chestnuts, chopped
1 Tbls corn flour
1/4 cup soy sauce (Tamari)
Rice paper roll sheets
1 tsp onion powder
1 tsp ground ginger


In a bowl place rice noodles and pour boiling water over until all under water. Place a kitchen towel over the bowl and leave to soak.
In a large pan heat sesame and vegetable oil.
Saute cabbage for 2 minutes.
Add carrots, mushrooms, bean sprouts, water chestnuts and cook for 1 minute.
In a small bowl add corn flour & soy sauce and mix until smooth.
Add mixture to vegetables.
Take off heat and let cool.
Pour out rice noodles into a colander and add to mixture.
Once mixture is cool place a couple of rice paper roll sheets in some warm water.
When soft clear off excess water and lay flat on a plate or chopping board.
Add a Tbls or so of mixture and roll up from one side, half way bringing in the sides before rolling to the end. Place made rolls on a baking sheet.
Either deep/shallow fry rolls for a minute on each side, they don't go brown.

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