Korean Spring Rolls

20
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"From Recipe+ October 2017. Yields 20 spring rolls and suggested this would be 4 serves."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (67.7 g)
  • Calories 127.9
  • Total Fat - 3.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 13.9 mg
  • Sodium - 503.9 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.7 g
  • Protein - 5.5 g
  • Calcium - 20.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.3 mg

Step 1

Place the noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes and then stir to separate strands and then drain and refresh under cold water.

Step 2

Using kitchen scissors, snip into short lengths and place noodles in a large bowl and add the cabbage, carrot, onion, snow peas, mushrooms, capsicum, bamboo shoots, oyster sauce, soy sauce and ginger and mix well to combine.

Step 3

For each spring roll, arrange a wrapper in a diamond shape on a clean work surface.

Step 4

Spoon 1 heaped tablespoon of noodle mixture across centre and fold point up, fold in sides, then roll up tightly to enclose filling.

Step 5

Place roll seam side down on a tray and repeat with remaining wrappers and noodle mixture to make 20 rolls in total.

Step 6

Pour enough oil into a large heavy based saucepan to reach a depth of 5cm and heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil).

Step 7

Deep-fry spring rolls, in batches, for 3 minutes or until golden brown.

Step 8

Drain on paper towel and serve with extra soy sauce to dip rolls into.

Tips & Variations


No special items needed.

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