The whole family will love these easy vegetarian spring rolls.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using scissors, cut into 4cm lengths.
- Heat peanut oil in a wok over high heat. Add garlic and ginger. Stir-fry for 2 minutes. Add bamboo shoots, carrot, cabbage, beansprouts, noodles, soy sauce and pepper. Stir-fry for 3 to 5 minutes or until vegetables are just tender. Transfer to a bowl. Allow to cool.
- Place 1 spring roll wrapper on workbench with 1 corner facing you. Place 2 tablespoons of filling across corner. Brush wrapper edges with egg yolk. Fold corner over filling, then roll up firmly, folding in edges. Press to seal. Place on a tray. Repeat with remaining wrappers and filling. Cover and refrigerate until required.
- Pour vegetable oil into a wok or large saucepan until one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a wire rack. Serve with plum sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set