Crispy spring rolls
( MAKES 20 )
Spring rolls are delicious as a snack or part of a Chinese meal at any time but are particularly good during the Spring Festival, Chinese New Year. They are served for a prosperous New Year because their shape is similar to gold bars.
Rice paper wrappers that have been softened in warm water can also be used for crispy rolls. They require less frying time.
|100 g||Dried vermicelli noodles|
|1 Tbsp||Peanut oil|
|2 large||Spring onions, thinly sliced|
|1 tsp||Crushed garlic|
|1 tsp||Grated ginger|
|1 large||Carrot, shredded|
|1½ cups||Chinese cabbage, finely sliced|
|1 Tbsp||Soy sauce, thick|
|20 large||Spring roll wrappers, thawed if frozen|
|1 bottle||Canola oil, enough for frying|
- Prepare the noodles according to the packet instructions. Drain well. Cut the noodles into 3cm lengths.
- Heat the peanut oil in a wok on high. Stir-fry the spring onions, garlic, ginger, carrot and cabbage for 2-3 minutes, until crisp-tender. Add the noodles and soy sauce. Remove to a bowl and cool. Wipe the wok clean.
- Combine the cornflour and water in a small bowl. Place 1 wrapper on a board with a corner towards you. Cover the remaining wrappers with a damp paper towel. Brush the edges of the wrapper with the cornflour mixture. Spoon 1 heaped tablespoon of veggies onto the corner of the wrapper. Fold the corner over the filling then roll up from corner to corner, folding in the edges to enclose filling. Repeat with the remaining wrappers and filling.
- Pour enough canola oil into a wok for deep-frying. Heat until a faint haze rises. Fry the spring rolls in batches for 3-4 minutes or until golden. The cooked rolls can be kept warm in a preheated 150C oven. Great served with chilli sauce.