Vegetarian spring rolls

Recipes / Vegetarian

The whole family will love these easy vegetarian spring rolls.

Recipe «Vegetarian spring rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 50g dried rice vermicelli noodles, 1 tbsp peanut oil, 3 garlic cloves, crushed, 4cm piece ginger, peeled, finely grated, 1/2 cup canned sliced bamboo shoots, drained, rinsed, cut into matchsticks , 1 large carrot, grated, 1/2 small Chinese cabbage , shredded, 1 cup beansprouts, trimmed , 1 tbsp soy sauce, 1/4 tsp ground white pepper, 16 large frozen spring roll wrappers, thawed, 2 egg yolks, lightly beaten, vegetable oil, for deep frying, Ayam plum sauce, to serve.

Ingredients:

  • 50g dried rice vermicelli noodles 
  • 1 tbsp peanut oil 
  • 3 garlic cloves, crushed 
  • 4cm piece ginger, peeled, finely grated 
  • 1/2 cup canned sliced bamboo shoots, drained, rinsed, cut into matchsticks 
  • 1 large carrot, grated 
  • 1/2 small Chinese cabbage , shredded 
  • 1 cup beansprouts, trimmed 
  • 1 tbsp soy sauce 
  • 1/4 tsp ground white pepper 
  • 16 large frozen spring roll wrappers, thawed 
  • 2 egg yolks, lightly beaten 
  • vegetable oil, for deep frying 
  • Ayam plum sauce, to serve 

Instructions

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using scissors, cut into 4cm lengths.
  2. 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.
  3. 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.
  4. 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.