Vegetarian Spring Rolls
2013-07-28 08:11:14
Ingredients
- Canola oil for frying
- 2 cloves of garlic, grated
- 1 cup of bean sprouts
- 1 small bunch of coriander, chopped
- 3 shallots (green onions) chopped
- 1 medium carrot, julienned
- 300g fresh water chestnuts, washed, peeled and chopped
- 1 cup rice vermicelli noodles, soaked in hot water until soft and then drained
- 1 packet of square spring roll wrappers
Instructions
- Heat a little canola oil in a wok and stir-fry garlic, bean sprouts, coriander and shallots for three minutes until soft. Remove from heat.
- Mix in carrot, water, chestnuts and noodles.
- Combine well, then pour mixture into a sieve and drain for 1 hour.
- Lay spring roll wrappers out on a flat work surface.
- Place a small amount of mixture in the middle of each wrapper and roll up.
- Continue until mixture is used up.
- Fill wok half-way with canola oil and heat until it's hot enough for deep frying.
- Place rolls in one at a time and deep-fry until golden on all sides.
- Cook in batches until all rolls are fried.
- Place rolls on paper towels to soak up excess oil.
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