Name: Chinese vegetable spring rolls
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 00:20 serving
Cuisine: Chinese
Ingredients: 200 ml noodles vermicelli rice; 15 ml oil; 1 onion finely chopped; 1 carrots peeled, grated; 1 celery stalks 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; 15 ml cornflour slurry; 20 ml spring roll wrappers; oil for deep frying

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Ingredients (14)

200 ml	noodles — vermicelli rice
15 ml	oil
1	onion — finely chopped
1	carrots — peeled, grated
1	celery stalks — 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
15 ml	cornflour — slurry
20 ml	spring roll wrappers
	oil — for deep frying

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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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