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Vegie spring rolls

 
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Vegie spring rolls

Serving size: Serves 10 or more
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Finger food

Vegetarian spring rolls are great for finger food for parties because they are easy to eat, quick to cook and taste so good.
INGREDIENTS

50g dried vermicelli noodles
2 tablespoons peanut oil
1 whole fresh corn cob, kernels removed
1 carrot, grated
4 spring onions, thinly sliced
½ cup frozen peas, thawed
227g can water chestnuts, coarsely chopped
1½ cups shredded cabbage
2 tablespoons kecap manis
2 tablespoons soy sauce
2 teaspoons corn flour
1 tablespoon water
1x 300g packet frozen or fresh spring roll wrappers
sweet and sour sauce, to serve
METHOD

Preheat oven to 200°C/180°C fan forced.

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 oil in a large wok and add the water chestnuts and all the vegetables except for the cabbage and cook for 2 minutes or until softened slightly. Stir in cabbage, sauces and cornflour dissolved in water and continue to cook for 30 seconds or until mixture thickens; cool slightly.

Place a heaped spoon of filling in one corner of each wrapper. Brush edges lightly with water. Fold corner over filling, then roll up firmly and press to seal. Place on tray and spray or brush with olive oil.

Bake for 15 to 20 minutes or until light golden (or cook in plenty of hot peanut or vegetable oil until golden brown). Serve with sweet and sour sauce.

 
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User comments
This recipe is the best spring roll recipe I have ever made. All of our relatives request these spring rolls at dinner parties, kitchen teas and weekends. 5 Stars..

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