CHINESE Spring Rolls

**Author - Alee Venkatesh **








Ingredients (makes approximately 10 pieces)

  • 50g packet vermicelli noodles
  • 1 tsp. oil 
  • salt & white pepper to taste
  • 1 spring onion, sliced
  • Ginger & garlic to taste (garlic is optional)
  • 1 carrot, peeled & grated
  • 1 cup shredded cabbage
  • 1/2 tsp. soy sauce
  • 1 tsp. cornflour
  • 10 frozen spring roll wrappers 
  • oil, for deep frying
  • sauce to serve
  • for that authentic Indo-Chinese taste pinch of curry powder may be added
Method
  • Cook noodles as per packet instructions, drain excess water and cut noodles into small pieces (about 3 cm in length)
  • Heat oil in a pan, stir-fry onions, grated carrots and shredded cabbage with ginger-garlic until tender
  • Add salt, pepper, soy sauce, mix well to coat noodles & vegetables, remove from heat and allow it to cool
  • In a small bowl, combine corn flour with little water.
  • Take 1 spring roll wrapper at a time, brush edges with cornflour mix
  • Fill in a tsp. of veg. & noodle mixture, fold corners, roll and fold edges to enclose filling
  • Heat oil in a wok, deep fry until golden brown, remove any excess oil by placing them on a paper towel
  • Can be served with green chilli sauce, red chilli sauce, satay-chilli sauce or sweet chilli-garlic sauce