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
Add toRecipe Book
Add toShopping List
"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.
Kick start your day with one of these delicious fruit smoothies.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....