Central and North Burnett Times - - TASTE - For more go to Im­age credit: Mark O'Meara

The whole fam­ily will love these easy veg­e­tar­ian spring rolls.


1⁄ 2 1⁄ 2 Makes 16


50g dried rice ver­mi­celli noo­dles 1 tbsp peanut oil 3 gar­lic cloves, crushed 4cm piece gin­ger, peeled, finely grated cup canned sliced bam­boo shoots, drained, rinsed, cut into match­sticks 1 large car­rot, grated small Chi­nese cab­bage (wom­bok), shred­ded 1 cup beansprouts, trimmed 1 tbsp soy sauce tsp ground white pep­per 16 large frozen spring roll wrap­pers, thawed 2 egg yolks, lightly beaten veg­etable oil, for deep fry­ing plum sauce, to serve 1⁄ 4


Place noo­dles in a heat­proof bowl. Cover with boil­ing wa­ter. Stand un­til ten­der. Drain. Us­ing scis­sors, cut into 4cm lengths. Heat peanut oil in a wok over high heat. Add gar­lic and gin­ger. Stir-fry for 2 min­utes. Add bam­boo shoots, car­rot, cab­bage, beansprouts, noo­dles, soy sauce and pep­per. Stir-fry for 3 to 5 min­utes or un­til veg­eta­bles are just ten­der. Trans­fer to a bowl. Al­low to cool. Place 1 spring roll wrap­per on work­bench with 1 cor­ner fac­ing you. Place 2 ta­ble­spoons of fill­ing across cor­ner. Brush wrap­per edges with egg yolk. Fold cor­ner over fill­ing, then roll up firmly, fold­ing in edges. Press to seal. Place on a tray. Re­peat with re­main­ing wrap­pers and fill­ing. Cover and re­frig­er­ate un­til re­quired. Pour veg­etable oil into a wok or large saucepan un­til one-third full. Heat over medium-high heat un­til a small piece of bread siz­zles when dropped in. Cook spring rolls, in batches, for 3 to 4 min­utes or un­til golden. Us­ing a slot­ted spoon, trans­fer to a wire rack. Serve with plum sauce.

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