Crispy Vegetable Spring Rolls

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Crispy Vegetable Spring Rolls

Thank you for your rating!

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

Instructions

  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.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up