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Vegetable Spring Rolls

Vegetable Spring Rolls

Vegetable spring rolls are bound to go down a treat at your Chinese New Year brunch, not only because they’re super crunchy and filled with tasty vegetables, but because they signify wealth, and eating them is supposed to bring you prosperity in the coming year. Who could say no?

Vegetable Spring Rolls

Yield: Serves 10
Credit:

Michele Cuccovillo, Co-Founder of www.bottomlessbrunch.com

Ingredients

  • A packet of spring roll sheets
  • 1/2 Chinese cabbage, finely sliced
  • 1 handful of beansprouts
  • 1/2 large carrot, finely sliced lengthways
  • 50g of rice noodles
  • 2 cloves of crushed garlic
  • 2cm piece of ginger, minced
  • 1 tbsp of coriander
  • 1 tbsp of sesame oil
  • 1 tbsp of Shaoxing rice wine
  • 1 tbsp of soy sauce
  • 3 tsp cornflour, mixed with 3 tbsp of water
  • 1 tbsp of sesame oil
  • Salt
  • Vegetable oil

Directions

  1. Start by soaking the noodles in warm water for around 10 minutes
  2. Place a wok over a high heat and add your sesame oil, cabbage, carrots and beansprouts and stir fry for around a minute.
  3. Add in your crushed garlic and ginger and cook for a few more minutes, before adding the soy sauce, Shaoxing wine, spring onions and coriander.
  4. Transfer everything from the pan into a bowl and leave it to cool slightly, draining off any excess moisture.
  5. Next, drain the soaked noodles well and then stir them into the vegetables.
  6. To get started making your spring rolls, place a layer of spring roll pastry on a clean work surface, with one of the corners facing you.
  7. Place around 1 tbsp of the vegetable mixture on the corner of the pastry and slowly diagonally roll the pastry up tightly around the filling. When you get closer to the centre of the pastry, tuck in the corners on either side, then brush a small amount of the cornflour mixture onto the remaining corner, finish rolling it up and press together to seal it.
  8. Repeat this process with the rest of the mixture and pastry to form your spring rolls.
  9. Finish by filling a saucepan with oil and heat to around 180°C. Once hot enough, fry the spring rolls in batches for 2–3 minutes, until golden and crispy.