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roll wrappers glass noodles Chinese dry mushrooms cabbage vegetable oil caster sugar fish sauce light soya sauce water white pepper flour
Viewed: 44 - Published at: 4 years agoIngredients
- 1 lrg Pack frzn roll wrappers, thawed
- 2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced)
- 6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced)
- 1 handf cabbage
- 3 Tbsp. Vegetable oil
- 1 Tbsp. Caster sugar
- 2 Tbsp. Fish sauce
- 1 Tbsp. Light soya sauce
- 1 Tbsp. Water
- 1 pch White pepper Vegetable oil for deep frying
- 1 x Thick mix of flour and water, (like glue)
Method
- Gently separate the spring roll wappers.
- Keep covered with a damp cloth.
- Put 3 spoonfuls of vegetable oil in a wok or possibly pan and heat.
- Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper.
- Toss well together and cook for a few min.
- Drain away the excess liquid from the pan and leave the mix to cold a little.
- Spoon a little mix into the centre of the wrapper and mix in the corner closest to you.
- Then roll and fold the wrapper over, sealing with a little of the flour paste.
- Heat the oil in a wok or possibly deep fat fryer and cook the spring rolls for a few min till golden.
- Serve with shredded carrots and orchid flowers.
