July 04, 2018
Snacks, Vegetables, Cabbage,
Carrot, Appetizers, Mushrooms, Korean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Game/Sports Day, Oven Bake, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Appetizers more
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"From Recipe+ October 2017. Yields 20 spring rolls and suggested this would be 4 serves."
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.
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