Korean Spring Rolls
July 04, 2018
"From Recipe+ October 2017. Yields 20 spring rolls and suggested this would be 4 serves."
- 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
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.
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.
For each spring roll, arrange a wrapper in a diamond shape on a clean work surface.
Spoon 1 heaped tablespoon of noodle mixture across centre and fold point up, fold in sides, then roll up tightly to enclose filling.
Place roll seam side down on a tray and repeat with remaining wrappers and noodle mixture to make 20 rolls in total.
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).
Deep-fry spring rolls, in batches, for 3 minutes or until golden brown.
Drain on paper towel and serve with extra soy sauce to dip rolls into.
Tips & Variations
No special items needed.