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Crispy Vegetable Spring Rolls
Chef
Intermed..
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Forget the takeaway – impress your guests with these delicious crispy morsels

PREP IN
15 MIN
COOK IN
4 MIN
SERVE
8
SHARE &COMMENT
Crispy Vegetable Spring Rolls
Chef
Intermed..
SHARE &COMMENT

Introduction

Forget the takeaway – impress your guests with these delicious crispy morsels

Ingredients

  • 25g rice vermicelli noodles
  • 2cm fresh ginger, finely grated
  • 3 spring onions, finely shredded
  • 50g fresh beansprouts
  • 1/2 carrot, finely shredded
  • 25g baby spinach leaves
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • 3 tbsp soy sauce
  • 25 spring roll wrappers (available in most Asian supermarkets)
  • egg white
  • sunflower oil, for frying
  • TO SERVE:
  • Sweet chilli sauce
  • Hoisin sauce

Method

  • 1. Cook the noodles according to the packet instructions.
  • 2. Heat a little sunflower oil in a wok or frying pan and add the ginger, spring onion, beansprouts, carrot, spinach leaves, stir-frying for about three minutes. Then add the mint, coriander and soy sauce and noodles. Cook for 30 seconds. Let the stir fry cool.
  • 3. Lay out each spring roll wrapper on the work surface spooning approx 1 tablespoon of stir fry to each wrapper.
  • 4. Fold in each end and roll tightly using the egg white to seal each spring roll.
  • 5. Serve with sweet chilli sauce and hoisin sauce.

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