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Korean Spring Rolls

Here's how you make Korean Spring Rolls
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  • Servings: 20
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 20 people.

Ingredients

The ingredients are:
  • 150 grams noodles (1 1/2 x 100 gram packets sweet potato noodles, OBAP brand recommended)
  • 1 cup finely shredded wombok (Chinese cabbage)
  • 2 carrots, grated (small carrots)
  • 4 spring onions, sliced
  • 160 grams snow peas (trimmed and finely chopped, 1 cup/12 snow peas)
  • 250 grams button mushrooms, finely chopped, 12 mushrooms)
  • 22 grams capsicum (1/2 red capsicum, finely chopped)
  • 32 grams bamboo shoots (canned bamboo shoots, drained and finely chopped, 1/4 cup)
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1/4 cup soy sauce (extra)
  • 1 teaspoon minced ginger root
  • 1 packet (300 gram) spring roll wrappers ( frozen spring roll pastry wrappers, thawed)
  • Vegetable oil, to deep-fry
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: 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.

  • Step 3: For each spring roll, arrange a wrapper in a diamond shape on a clean work surface.

  • Step 4: Spoon 1 heaped tablespoon of noodle mixture across centre and fold point up, fold in sides, then roll up tightly to enclose filling.

  • Step 5: Place roll seam side down on a tray and repeat with remaining wrappers and noodle mixture to make 20 rolls in total.

  • Step 6: 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).

  • Step 7: Deep-fry spring rolls, in batches, for 3 minutes or until golden brown.

  • Step 8: Drain on paper towel and serve with extra soy sauce to dip rolls into.

We hope you enjoy this recipe!

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