Recipes
Vegetarian Thai Spring Rolls
Makes approx 18
INGREDIENTS
100g dried vermicelli noodles
8 dried small shitake mushrooms
2 tablespoons peanut oil
3 garlic cloves, crushed
2cm piece ginger, peeled and grated
1 tablespoon finely chopped coriander root
2 carrots, grated
¼Chinese cabbage (Wombok), finely shredded
¼cup bamboo shoots, finely sliced
150g firm silken tofu, finely diced
3 tablespoons fish sauce
1 tablespoon sugar
2 kaffir lime leaves, finely shredded L cup coriander leaves
250g large frozen spring roll wrappers, thawed
METHOD
1.Soak noodles and shitake mushrooms in warm water for 5 minutes to soften. Drain well. Cut noodles into 5cm lengths and finely slice mushrooms; set aside.
2.Heat oil in a wok over high heat and stir fry garlic and ginger for 1 minute. Add carrot and toss until soften.
3.Add cabbage, bamboo shoots, tofu, noodles, mushroom, fish sauce and sugar and cook
4.To make the spring rolls, place wrapper onto a flat work surface with one corner pointing towards you. Spoon a
2 tablespoons of filling in the centre of the wrapper, brush the edges with cold water. Roll up, tucking in the sides as you do so to make a 12cm long cylinder. Repeat with remaining filling and wrappers. Cover completed spring rolls with tea towel or cling film to prevent them from drying out.
5.Fill deep fryer with 4 litres of oil and preheat to 180°C. Place 3 spring rolls into the basket and carefully lower them into the oil. Cook for
6.Repeat with remaining spring rolls, making sure to reheat the oil between batches.
Serve warm with sweet chilli sauce.
NOTE
While assembling the spring rolls, cover the
To freeze spring rolls, assemble as per recipe. Place into a container lined with cling film between each layer. Cover and freeze for 1 month. Cook in preheated oil for 5 minutes or until golden and heated through.
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