Friday, March 23, 2012

Vegetables Spring Roll

Spring is for spring rolls!  That's how these crispy rolls got its name.  It was originally made from vegetables harvested in early spring or around Chinese New Year.  Meat were added in a later stage.  There are other varieties of spring rolls from Thailand or Vietnam.

Hot, crispy spring rolls serve with sweet chili sauce makes a great appetiser or finger food.  And making them yourself gives you the maximum freshness and flavour!

100g carrot, grated or thinly sliced
60g rice noodles, softened by soaking in water
100g red pepper, thinly sliced
200g cabbage, shredded
100g bean sprouts
1 tsp salt
1 tbsp oyster sauce
1 tsp sugar
some white pepper
1 egg, lightly beaten, for brushing
Small size spring roll wrappers (5 x 4.5 inch)
2 tbsp oil
oil for deep frying
Thai sweet chili sauce, to serve
makes about 30 mini spring rolls

1.  In a pan heat two tablespoon of oil.  Add the carrot, cabbage and cook for two minutes.  Add a little bit of water if necessary.  Then add the red pepper, rice noodles, salt, oyster sauce, sugar and pepper and stir for a minute.  Finally add the bean sprouts, have a quick stir, turn off the heat.  Leave to cool.

2.  Wrapping - Please refer to the steps below:

3.  while wrapping a spring roll, cover the rest of the wrappers with a wet tea towel.

4.  Deep frying - Heat a wok or pot over high heat.  Make sure the oil are enough to cover the spring rolls.  Deep fry the rolls in batches for 1 to 2 minutes or until golden brown.  Drain on kitchen paper.

5.  Transfer the spring rolls on to a serving plate, serve immediately with Thai sweet chili sauce.

                                                A hill of wrapped spring rolls

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