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Dainty miniature spring rolls make
delicious snacks or perfect party finger food.
Ingredients
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fresh bean sprouts - 50g
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spring onions - 2, shredded
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young spinach leaves - 30g
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fresh coriander - 1 tbsp, chopped
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mangetouts - 50g, shredded
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fresh root ginger - 1 tsp, grated
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carrot - 50g, shredded
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fresh mint - 2 tbsp, chopped
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rice vermicelli noodles - 30g
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peanut oil
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egg white - 1, lightly beaten
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light soy sauce - 2 tbsp
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spring roll wrappers - 24 pieces, 5
inch square
For the dipping sauce
Method
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First, make the dipping sauce.
Place the vinegar and sugar small pan with 2 tbsp water.
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Heat gently, stirring until the
sugar dissolves, then boil rapidly until it forms a light syrup.
Stir in the chilies and leave to cool.
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Soak the noodles according to the
package instructions. rinse and drain well. Snip the noodles
into short lengths.
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Heat a wok until hot, add 1 tbsp
oil and stir-fry the onions and ginger, cook for few second.
Then add in the mangetouts and carrot, stir for 3 minutes.
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Add the bean sprouts, mint,
coriander, spinach, noodle, soy sauce and stir-fry for another
minute. Set aside.
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Place a spring roll wrapper on the
flat surface, put a spoonful of filling in the middle, then fold
to encase the filling.
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Fold in each side, then roll up
tightly. Brush the end with beaten egg white to seal. Repeat the
same step for the remaining filling.
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Half-fill a wok with oil and heat
to 180˚C, deep-fry the spring rolls in batches for 3 minutes
until golden and crisp. Drain on kitchen paper.
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Serve hot with the dipping sauce.
Makes 24 rolls.
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