Vegetable Spring Rolls
What You Will Need
Ingredients
- 75g vermicelli noodles
- 2 tbsp oil
- ¼ cabbage, shredded
- 1 carrot, grated
- ½ red capsicum, cut into small sticks
- 2 cloves garlic,crushed
- 3cm fresh ginger, grated
- 1 cup bean sprouts
- 4 spring onions, chopped
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 300g spring roll wrappers
- 1 cup oil
- ⅓ cup sweet chilli sauce
Made with
Lee Kum Kee products
How to make it
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Prepare the vermicelli according to the package instructions, usually by soaking in hot water for a few minutes until soft. Drain well and set aside. Using kitchen scissors snip the vermicelli into manageable lengths.
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Heat a large frying pan or wok over medium heat.
Add a film of oil and quickly cook the cabbage, carrots, capsicum, garlic and ginger just until the cabbage starts to soften.
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Stir in the bean sprouts, spring onion, vermicelli, soy and oyster sauces and sesame oil. Season with a sprinkle of salt and pepper. Cook for an additional 2-3 minutes. Allow the mixture to cool.
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Place a spring roll wrapper on a clean, dry surface.
Put about 2 tbsp of the filling along one side of the wrapper, being careful not to overfill.
Fold the edges over the filling, and roll into a cigar shape. Seal the edge with a little water.
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Heat a substantial amount of oil in a deep pan over medium-high heat until hot but not smoking.
Fry the spring rolls in batches until they are golden brown and crispy, about 3-4 minutes. Turn them occasionally for even cooking.
Remove them with a slotted spoon and drain on paper towels. -
Serve the spring rolls hot with sweet chilli dipping sauce.