Spring Rolls

INGREDIENTS

  • 3 cloves Garlic
  • 1cm Ginger
  • 2 Spring Onion
  • 1 Red Chilli
  • 1 Carrot
  • 1 Celery stick
  • 6 Shiitake Mushrooms
  • 1/2 cup Cabbage
  • 60g Water Chestnuts
  • 2 tbspn Oyster Sauce
  • 1 tbspn Soy Sauce
  • Pinch Sugar
  • 1 tbspn Chinese Cooking Wine
  • 2 cups Bean Sprouts
  • 50g Vermicilli Noodles
  • 1/2 cup Fresh Coriander
  • 1 packet Spring Roll Wrapper
  • 1 tspn Corn Flour
  • 2 cups Oil

To Serve

  • 1/2 cup Soy Sauce
Print Recipe

Heat a little Extra Virgin Olive Oil in a pan. Lightly fry garlic, ginger, spring onion whites and chilli. Add carrot, celery and stir. Then add the mushrooms, cabbage and water chestnuts.

Season with oyster sauce, soy sauce, sugar and cooking wine. Check seasoning, then add salt and pepper to taste.

Add the bean sprouts and vermicelli noodles. If the mixture is a little wet, add cornflour and mix to a paste with a little water. Add coriander, and spring onion greens, stir in and remove from heat.

Place a heaped spoon in the centre of a spring roll wrapper. Roll up as a cigar and seal with a little cornflour mixed with water.

Fry in hot oil until golden brown.

Drain from oil, sprinkle with a little salt and serve with mixture of Ginger Chilli Sauce with Soy Sauce.

*Maggie”s tip: If you have time to chill the spring rolls, they fry better. They also freeze really well.