This was one of the items I featured in first Cook In ‘Cooking Class’ last night. Spring rolls are an all round favourite and something that can easily be made for vegetarian or meat lovers at a dinner party or for the family.
Today’s recipe features a simple vegetarian spring roll that can be crafted easily in the comfort of your own home. The beauty about the spring roll is that the wrapper acts as a blanket to whatever filling you prefer. Whether that is cabbage or shitake mushrooms, to a chicken or beef mince!
Do allow time to assemble these cute little creations and make sure you are not rushing through them. I’ll create a diagram to show how to fold these babies and update this recipe later in the week!
- SPRING ROLLS
- 100g packet vermicelli noodles
- 3 green onions, sliced
- 2 garlic cloves, crushed
- 2 large carrots, peeled, coarsely grated
- 1½ cups shredded Chinese cabbage
- 100g fried tofu, sliced thinly
- 2 tablespoon soy sauce 1 tablespoon of salt
- ¼ teaspoon white pepper
- 12 frozen spring roll wrappers (21.5cm square), thawed
- 250ml vegetable oil, for frying
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. 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, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
- Crack 1 egg into a small bowl and whisk.
- Lay 1 wrapper (as a square) down with the flat edges towards you. Slice down the middle so you create 2 rectangular sheets. Spoon 1 teaspoon vegetable mixture into the bottom of wrapper. Fold the bottom edge of the wrapper in so it rolls over the filling tightly. Then, fold the left and right edges into the middle. Using one hand to hold both edges in, brush the egg mixture over the folded corners, then roll the edge with the filling all the way down to create a spring roll shape and enclose the filling. Repeat with remaining wrappers, egg and filling.
- For the sweet and sour sauce, heat up a small saucepan with oil. Once hot, add in the garlic and onion and saute for 2 minutes, until fragrant.
- Then, add in the tomatoes, pineapple, water, sugar and salt. Let simmer over medium heat for about 10-15 minutes or until the tomatoes and pineapple start to break down.
- Then, add in ½ tbsp of vinegar and taste. If it still lacks a ‘punch’, then add more vinegar to balance it out.
- Pour vegetable oil into wok until one-third full. Heat until 180 degrees using a thermometer if possible. Since the filling is already cooked, you need the oil quite hot so that it cooks the outer layer only. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a plate with paper towels to soak up any excess oil. Allow oil to reheat after cooking each batch. Serve hot with the sweet and sour sauce.