Veg Thai Spring Rolls
1 tablespoon peanut oil
100g packet vermicelli noodles
3 green onions, sliced
1 1/2 cups shredded Chinese cabbage
227g can water chestnuts, drained, roughly chopped
2 garlic cloves, crushed
1/4 teaspoon white pepper
1 large carrot, peeled, coarsely grated
2 teaspoons cornflour
20 frozen spring roll wrappers (21.5cm square), thawed
vegetable oil, for frying
sweet chilli sauce, to serve
1 tablespoon soy sauce
Cooking Method :
Preheat oven to 150°C. Place noodles in a large bowl. Cover with boiling water and wait for 5 minutes or until soft.
Using scissors, cut noodles into 3cm lengths.
Heat a fry pan over high heat until hot add peanut oil, swirl to coat.
Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft.
Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool.
Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you.
Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel).
Give 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
Repeat with remaining wrappers, cornflour mixture and filling.
Pour vegetable oil into pan until one-third full. Heat until a small piece of bread dropped into oil sizzles.
Cook spring rolls for 3 to 4 minutes or until golden brown.
Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch.
Serve hot with sweet chilli sauce.