Vegetarian Spring Rolls

Vegetarian Spring Rolls
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  1. Canola oil for frying
  2. 2 cloves of garlic, grated
  3. 1 cup of bean sprouts
  4. 1 small bunch of coriander, chopped
  5. 3 shallots (green onions) chopped
  6. 1 medium carrot, julienned
  7. 300g fresh water chestnuts, washed, peeled and chopped
  8. 1 cup rice vermicelli noodles, soaked in hot water until soft and then drained
  9. 1 packet of square spring roll wrappers
  1. 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.
  2. Mix in carrot, water, chestnuts and noodles.
  3. Combine well, then pour mixture into a sieve and drain for 1 hour.
  4. Lay spring roll wrappers out on a flat work surface.
  5. Place a small amount of mixture in the middle of each wrapper and roll up.
  6. Continue until mixture is used up.
  7. Fill wok half-way with canola oil and heat until it's hot enough for deep frying.
  8. Place rolls in one at a time and deep-fry until golden on all sides.
  9. Cook in batches until all rolls are fried.
  10. Place rolls on paper towels to soak up excess oil.

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