[edit] Ingredients
1 |
lrg Pack frozen roll wrappers, thawed |
2 |
Handfuls glass noodles, (soaked in hot water |
|
For 15-20 minutes, drained and finely chopped) |
6 |
|
|
For 15-20 minutes, drained and finely chopped) |
1 |
handf cabbage |
3 |
tablespoons Vegetable oil |
1 |
tablespoon Caster sugar |
2 |
tablespoons Fish sauce |
1 |
tablespoon Light soya sauce |
1 |
tablespoon Water |
1 |
pch White pepper |
|
Vegetable oil for deep frying |
1 |
[edit] Preparation
Step 1 |
Gently separate the spring roll wappers. Keep covered with a damp cloth. |
Step 2 |
Put 3 spoonfuls of vegetable oil in a wok or pan and heat. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper. Toss well together and cook for a few minutes. |
Step 3 |
Drain away the excess liquid from the pan and leave the mixture to cool a little. Spoon a little mixture into the centre of the wrapper and fold in the corner closest to you. Then roll and fold the wrapper over, sealing with a little of the flour paste. |
Step 4 |
Heat the oil in a wok or deep fat fryer and cook the spring rolls for a few minutes until golden brown. Serve with shredded carrots and orchid flowers. |
[edit] About Baby Vegetable Spring Rolls
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