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  It was originally made from vegetables harvested in early spring or around Chinese New Year.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!

 Ingredients:

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

Method:

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