July 22, 2018
Snacks, Vegetables, Appetizers,
Mushrooms, Spinach, Asian, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Stove Top, Vegetarian more
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"From Recipe+ November 2017."
Place the noodles in a large heatproof bowl and cover with boiling water and stand for 2 minutes or until tender and then stir with a fork to separate strands and then drain and refresh under cold water and using kitchen scissors, snip into shorter lengths.
To make chilli jam, combine tomato, chilli, sugar and vinegar in a saucepan over moderate high heat and bring to the boil and then reduce heat and simmer for 30 minutes or until sauce has thickened slightly and then let cool.
Heat a large frying pan over moderate heat.
Spray mushrooms with oil and add mushrooms to pan and cook and stir for 5 minutes or until tender and then add oyster sauce and spinach and cook and stir for 1 minutes or until spinach wilts and then stir in noodles and toful.
Place sping roll wrappers on a clean work surface with a corner facing you and divide mushroom mixture evenly along the centres of the wrappers and then fold bottom corner over filling and then fold in sides and brush edges with egg white and roll up firmly to enclose filling.
Pour enough of the oil into a large heavy based saucepan to reach a depth for 5cm and heat over a high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil).
Deep fry rolls, in batches for 3 minutes or until golden brown and drain on paper towel.
Serve with chilli jam.
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