Ingredients - makes 16 large spring rolls:
1 cup thinly sliced carrot
1 cup shredded Chinese cabbage
1 cup spring onions thinly sliced
1 cup mushrooms diced
1 1/2 cups thin rice noodles
16 sheets of defrosted spring roll pastry ( for fried spring rolls) 16 sheets of rice paper (for fresh spring rolls)
450g chicken mince (if making fried spring rolls)
Fried Spring Rolls:
Boil enough water to submerge the noodles and place both the water and noodles in a bowl to break them up and soften them. Let them soak for about 2-3 minutes. Remove with a colander. 2.
Chop up all vegetables finely and mix together a long with the chicken and noodles in a large bowl. 3.
Line up the spring roll pastry diagonally to you and put the mixture of veggies on the corner closest to you. 4.
Roll the pastry up until you reach halfway. Fold in the corners and continue to roll. 5.
Once you roll it until you have a little flap of pastry sticking out, wet it with a few drops of water to seal it to the rest of the roll. 6.
Cook the spring rolls in the vegetable oil for 2-3 minutes until golden brown and crunchy. 7.
Remove from oil and drain excess off via paper towel.
Serve the fried spring rolls with sweet chilli sauce for dipping. Fresh Vegetable Spring Rolls:
Place the noodles in warm water to soften them like you did with the noodles in step 1 of the fried spring rolls. Remove with a colander. 2.
Place the rice paper in warm water after removing the noodles. 3.
Follow steps 2-5 of the fried spring rolls recipe with the exception on using no chicken and substituting the pastry for the softened rice paper. 4.
Serve with soy sauce.
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