Veggie spring rolls are a hot favorite that you can make fresh and store in your freezer for quick snacks later on. Here’s how you can make them really quickly!
- 100g packet vermicelli noodles
- 1 tablespoon peanut oil
- 3 green onions, sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled, coarsely grated
- 1 1/2 cups shredded Chinese cabbage
- 227g can water chestnuts, drained, roughly chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 teaspoons cornflour
- 20 frozen spring roll wrappers (21.5cm square), thawed
- vegetable oil, for frying
- sweet chilli sauce, to serve
- Preheat oven to 150°C. Place noodles in a large, heatproof bowl.
- Cover with boiling water. Stand for 5 minutes or until soft.
- Using scissors, cut noodles into 3cm lengths.
- Heat a wok over high heat until hot.
- Add peanut oil.
- Swirl to coat.
- Add onion, garlic, carrot and cabbage.
- Stir-fry for 2 to 3 minutes or until soft.
- Add noodles, water chestnuts, soy and pepper.
- Transfer to a bowl.
- Set aside to cool.
- Wipe wok clean.
- Combine cornflour with 1 tablespoon water in a small bowl.
- Place 1 wrapper on a board with a corner pointing towards you.
- Brush edges with cornflour mixture (keep remaining wrappers covered with a damp tea towel).
- Spoon 1 tablespoon vegetable mixture into the corner of the wrapper.
- Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
- Repeat with remaining wrappers, cornflour mixture and filling.
- Pour vegetable oil into wok until one-third full.
- Heat until a small piece of bread dropped into oil sizzles.
- Cook spring rolls, in batches, for 3 to 4 minutes or until golden.
- Remove to a wire rack over a baking tray.
- Keep warm in the oven while cooking remaining spring rolls.
- Allow oil to reheat after cooking each batch.
- Serve hot with sweet chili sauce and ketchup.