DELICIOUS APPETISER THAT’S READY IN MINUTES
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.