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RECIPES
VEGETARIAN THAI SPRING ROLLS
Makes approx 18
INGREDIENTS
100g dried vermicelli noodles
8 dried small shitake mushrooms
2 tablespoons peanut oil
3 garlic cloves, crushed
2cm piece ginger, peeled and grated
1 tablespoon finely chopped coriander root
2 carrots, grated
¼ Chinese cabbage (Wombok), finely shredded
¼ cup bamboo shoots, finely sliced
150g firm silken tofu, finely diced
3 tablespoons fish sauce
1 tablespoon sugar
2 kaffir lime leaves, finely shredded
L cup coriander leaves
250g large frozen spring roll wrappers, thawed
METHOD
1. Soak noodles and shitake mushrooms
in warm water for 5 minutes to soften.
Drain well. Cut noodles into 5cm lengths
and finely slice mushrooms; set aside.
2. Heat oil in a wok over high heat and stir
fry garlic and ginger for 1 minute. Add
carrot and toss until soften.
3. Add cabbage, bamboo shoots, tofu,
noodles, mushroom, fish sauce and
sugar and cook 3-4 minutes. Remove
from heat and stir through kaffir lime
leaves. Set aside to cool completely.
4. To make the spring rolls, place wrapper
onto a flat work surface with one
corner pointing towards you. Spoon a
2 tablespoons of filling in the centre of
the wrapper, brush the edges with cold
water. Roll up, tucking in the sides as
you do so to make a 12cm long cylinder.
Repeat with remaining filling and
wrappers. Cover completed spring rolls
with tea towel or cling film to prevent
them from drying out.
5. Fill deep fryer with 4 litres of oil and
preheat to 180°C. Place 3 spring rolls
into the basket and carefully lower them
into the oil. Cook for 2-3 minutes or until
golden and crisp. Drain on paper towel
and keep warm in a low oven.
6. Repeat with remaining spring rolls,
making sure to reheat the oil between
batches.
Serve warm with sweet chilli sauce.
NOTE
While assembling the spring rolls,
cover the store-bought wrappers with
a damp tea towel to stop them drying
out.
To freeze spring rolls, assemble as per
recipe. Place into a container lined
with cling film between each layer.
Cover and freeze for 1 month. Cook
in preheated oil for 5 minutes or until
golden and heated through.