Chinese vegetable spring rolls

When cooking with cabbage, the secret's in the method.
 
recipe, chinese, vegetables, snack,starter

Recipe from: 14 January 2015
Preparation time: 45 min
Cooking time: 20 min
 
 

Ingredients

 
  • 200
    ml
    vermicelli rice noodles
  • 15
    ml
    oil
  • 1
    onion, finely chopped
  • 1
    carrot, roughly grated
  • 1
    celery stick, finely chopped
  • 125
    ml
    brown mushrooms, finely chopped
  • 125
    ml
    mung bean sprouts
  • 250
    ml
    cabbage, finely sliced
  • 10
    ml
    fresh ginger, finely grated
  • 10
    ml
    fish sauce
  • handful
    fresh coriander leaves
  • 15
    ml
    cornflour, dissolved in cold water
  • 20
    ml
    springroll wrappers
  • oil to deep fry
Servings: Change Serving
 
 

Method

 
Soak the rice noodles in warm water. Let it stand for about 3 minutes, drain and cut into small pieces

Heat the oil and fry the onion, carrot and celery until nearly tender. Add the mushrooms, bean sprouts and cabbage and stirfry until nearly tender. Stir in the ginger, noodles, fish sauce and fresh coriander leaves.

Place a teaspoon filling on the pastry skin and brush the ends with cornflour. Fold and roll. Deep fry in hot oil until crisp and golden brown.

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Read more on: recipe  |  vegetables  |  chinese  |  starter  |  snack
 

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