July 29, 2017
Snacks, Vegetables, Cabbage,
Carrot, Asian, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Stove Top, Low Cholesterol, Low Fat more
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"From Recipe + March '17. Please note recipe makes 12 spring rolls equated to 4 serves 3 per person."
Place noodles in a heatproof bowl and cover with boiling water and stand for 2 minutes or until tender and stir to separate strands and then drain and refresh under cold water and using kitchen scissors snip noodles into 5cm lengths.
Heat a wok or large frying pan over high heat and add oil, swirl to coat surface and then add garlic, onion, cabbage, carrot and mushroom and stir fry for 2 minutes or until vegetable are tender and then add chesnuts, coriander, soy sauce and fish sauce and stir fry for 1 minutes or until heated and combined.
Combine vegetable mixture and the noodles in a bowl and cool.
For each spring roll, place 1 spring roll wrapper on a clean work suirface with a corne3r pointing toward you and brush edges with water (keep remaining wrappers covered with a damp tea towel to prevent them drying out).
Spoon 2 tablespoons of vegetable mixture onto a corner of wrapper and fold corner over filling and then roll up. folding in sides to enclose filling and for a log and place on a plate and repeat with remaining spring roll wrappers and vegetable mixture to make 12 rolls.
Heat extra oil in a large heavy base saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
Deep fry spring rolls, in batches for 3 minutes or until golden brown and using a slotted spoon, transfer to paper town and reheat oil between batches.
Serve with sweet chilli sauce.
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