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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Celebrate the Year of the Dog with these Vegetarian Spring Rolls, or enjoy them at any time. From the latest issue of the Australian 'New Idea'. Ingredients:
100 g vermicelli bean thread noodles |
20 g dried shiitake mushrooms, about 10 |
230 g sliced bamboo shoots, drained, finely sliced |
2 garlic cloves, finely sliced |
1 tablespoon hoisin sauce |
200 g bean sprouts, trimmed (see notes) |
salt, to taste |
fresh ground black pepper, to taste |
1 (450 g) packet frozen spring roll wrappers, thawed |
1 egg white, lightly beaten |
vegetable oil, for deep frying |
bottled sweet and sour sauce, to serve |
fresh herb, to garnish |
Directions:
1. Place the noodles in a large heatproof bowl and cover with boiling water; stand for 10 minutes or until the noodles are soft; drain well; using scissors, cut the noodles into large pieces.
2. Place the mushrooms in a small heatproof bowl and cover them with boiling water; allow them to stay covered with the water for 20 minutes or until they are soft; drain well and slice the mushrooms thinly.
3. Combine the noodles, mushrooms, bamboo shoots, garlic, hoisin sauce and bean shoots in a large bowl, season with salt and pepper, to taste and mix well.
4. Brush the edges of one pastry sheet with a little of the egg white; place 2 tablespoons of noodle mixture on one pastry sheet corner and fold the pastry corner over the filling; roll up the pastry, folding in the sides to enclose the filling; repeat with the remaining pastry sheets, egg white and noodle mixture.
5. Heat the oil in a large, deep pan and deep-fry the spring rolls in batches until they are golden brown; drain them on absorbent paper.
6. Serve the spring rolls with dipping sauce and garnish with fresh herbs.
7. Notes: I'm not sure why - or quite where - bean shoots need trimming. Personally, I'll leave my bean shoots untrimmed! I left this detail in because it was in the recipe.
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