| Servings | serves |
Ingredients
- 15 sheets Spring Roll Pastry thawed
- 60 grams Cellophane Noodles
- 3 Shallot finely sliced
- 2 cups Chinese Cabbage finely shredded
- 1 cup Carrot grated
- 1 cup Bean Sprouts
- 1 clove Garlic Cloves crushed
- 1/2 teaspoon Ginger finely grated
- 1 tablespoon Soy Sauce
- 2 tablespoon Oyster Sauce
- 1 Egg Whites
- Oil for Deep Frying
Ingredients
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Instructions
- Soak noodles in hot water for 5 minutes, drain. Combine noodles, vegetables, spices, sauce. Mix well.
- Place 1 pastry sheet (keep remainder covered with cloth) in a diamond shape and spoon 1-2 tablespoons of filling onto the pastry.
- Fold the point over the filling, then fold the sides in. Roll tightly and seal edges with a little egg white. Repeat with remaining pastry sheets.
- Heat oil, deep fry rolls until golden.
Recipe Notes
- The spring rolls can be baked on a lightly greased oven tray in a pre-heated oven (170c fan forced / 190c conventional) for 15 minutes. A light spray with oil will give them a more golden, baked appearance. - Serve with sweet chilli sauce or your favourite dipping sauce.
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Where do you get spring roll wraps?
Hi Meera, you can usually get spring roll wraps in the pastry section of any grocery store. Otherwise a good Asian Grocer will have these too.