Pan-fried spring rolls
Serves 4
Crispy pan-fried spring rolls
stuffed with cabbage, carrots, zucchini, mushrooms and rice
vermicelli noodles. Cooked shrimp or chicken can also be added to
the filling mixture for a delicious variation.
2 oz (55g) dried rice vermicelli
noodles
5 tablespoons peanut or canola oil
1 carrot — peeled and grated
1 zucchini — grated
1½ cups shredded cabbage
8 large button mushrooms — wiped clean and sliced
2 scallions — thinly sliced
2 cloves garlic — minced
2 teaspoons finely grated fresh ginger
1 tablespoon soy sauce
10 frozen spring roll wrappers — thawed
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons water
PLACE the noodles in a large bowl and
pour boiling water over them and leave to soak for 5 minutes. RINSE
the noodles under cold water, drain well, then cut into 3-inch
lengths. HEAT a wok or large frying pan over a high heat. ADD 1
tablespoon of the oil and stir-fry the carrot, zucchini and cabbage
for 2 minutes. ADD the mushrooms and scallions and stir-fry for 2
minutes. ADD the noodles, garlic, ginger and soy sauce to the wok
and stir-fry for 1 minute. TRANSFER the mixture to a large bowl and
allow to cool a little. REMOVE the spring roll wrappers from the
package and cover with a clean damp dish cloth. PLACE one wrapper on
a board on diagonal with a corner pointing towards you. SPOON 1/3
cup of the filling across in a line towards the bottom corner of the
wrapper. NEATLY fold the bottom corner of the wrapper over the
filling. FOLD in the sides edges to enclose the filling, then roll
up to form a neatly packed cylinder, and seal with a dab of water at
the top tip. REPEAT with the remaining filling. HEAT 2 tablespoons
of the oil in a large frying pan over a medium heat. PLACE half the
rolls in the pan and cook for 2 minutes on all four sides (8 minutes
total) until the rolls are crispy and golden. REMOVE from the pan
and set aside on paper towel. COOK the remaining spring rolls in the
same way. TO making the dipping sauce mix together the oyster sauce,
soy sauce, rice vinegar and water in a small bowl until combined.
ARRANGE the spring rolls on a plate with the dipping sauce to serve.
© MediterrAsian.com