Vegetarian Spring Rolls

         

You will need

            
100g packet vermicelli noodles

            
1 tablespoon peanut oil

            
3 shallots, sliced

            
2 garlic cloves, crushed

            
1 large carrot, peeled, coarsely grated

            
1 ½  cups shredded Chinese cabbage

            
1 x can water chestnuts, drained, roughly chopped

            
1 tablespoon soy sauce

            
A hefty shake of pepper white pepper

            
2 teaspoons cornflour

            
20 frozen spring roll wrappers (21.5cm square), thawed

            
Vegetable oil, for frying

Optional Extras: cashews, mint, coriander, curry powder (I used them all)

            


         What you need to do;

·      Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.

·      Heat a wok 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).

·      Spoon 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.