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Vegetable spring rolls

by Sally Abé
Spring rolls recipe

Vegetable spring rolls

PT1H

Why not try?

Spring rolls are traditionally eaten during the spring festival in China, hence the name. Believed to bring wealth and prosperity in the new year (because the roll is the shape and colour of a gold bar) spring rolls are a tasty, easy snack to prepare for Chinese New Year or as part of a buffet at a party. Some recipes call for minced pork or chicken, but I prefer them simply made with mixed vegetables and glass, or vermicelli, noodles.

Spring roll pastry can be a little tricky to get hold of but Asian supermarkets will definitely sell it, it comes in varying sizes – the wrappers I used were about 10cm square. Any smaller than this and it will get a bit fiddly to seal the filling properly, so don't be tempted to use wonton wrappers. You can of course alter the vegetables in the filling to your personal taste, red pepper, celery and green beans will all work well. Served with a simple rice wine vinegar and sesame oil dipping sauce, these crispy treats are practically irresistible.

Ingredients

Metric

Imperial

1
To begin, soak the noodles in warm water for 8–10 minutes
2
Heat a wok over a high heat with the sesame oil and add the cabbage, carrots and beansprouts and cook for 1 minute, stirring all the time
3
Add the garlic and ginger and cook for a few more minutes, or until softened, then stir in the soy sauce, shaoxing wine, spring onions and coriander
4
Transfer to a bowl to cool slightly and drain off any excess moisture
5
To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you
6
Place 1 tablespoon of the vegetable mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the cornflour mixture on to the remaining corner, finish rolling up and press together to seal
7
Repeat with the rest of the mixture and pastry
8
Fill a deep saucepan with oil and heat to 180°C. Deep-fry the spring rolls in batches for 2–3 minutes, until golden brown and crispy. Serve immediately
 

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Vegetable spring rolls

 
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