Next time you’re craving takeaway Chinese, look no further than your own kitchen.
Ingredients
- 50g rice vermicelli noodles
- 1 tablespoon sunflower oil, plus extra to deep-fry
- 2 garlic cloves, finely chopped
- 1 tablespoon freshly grated ginger
- 1 carrot, coarsely grated
- 1 1/2 cups (120g) shredded Chinese cabbage (wombok) (see note)
- 4-6 fresh shiitake mushrooms, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon caster sugar
- 1 cup (80g) bean sprouts, ends trimmed
- 2 tablespoons chopped coriander leaves
- 3 spring onions, thinly sliced
- 2 teaspoons cornflour
- 10 x 20cm square frozen spring roll wrappers (see note), thawed
Method
- Step 1Prepare noodles according to packet instructions. Drain, then refresh.
- Step 2Heat oil in a wok over high heat. Stir-fry garlic, ginger, cabbage, carrot and shiitake for 2-3 minutes until wilted. Stir in sauces, vinegar and sugar, then stir in sprouts, coriander, spring onion and noodles.
- Step 3Mix cornflour with 1 tablespoon cold water until smooth, then add half the mixture to the wok and cook, stirring, for 30 seconds until slightly thickened. Allow to cool.
- Step 4Place a spring roll wrapper on the bench. Place a heaped tablespoon of filling in the centre, fold in the 2 sides, then roll up from the bottom to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat until you have 10 rolls. Chill for 30 minutes.
- Step 5Heat oil in a deep-fryer to 190°C (a cube of bread should turn golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towel.
- Vegetarian
Notes
Chinese cabbage (wombok) and frozen spring roll wrappers are available from Asian food shops.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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