| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | Chinese | Food, Factory | 1 | servings |
INGREDIENTS
| 1 | lg | Pack frozen roll wrappers; thawed |
| 2 | Handfuls glass noodles; (soaked in hot water | |
| For 15-20 minutes; drained and finely | ||
| ; chopped) | ||
| 6 | Chinese dried mushrooms; (soaked in hot water | |
| For 15-20 minutes; drained and finely | ||
| ; chopped) | ||
| 1 | Handful cabbage | |
| 3 | tb | Vegetable oil |
| 1 | tb | Caster sugar |
| 2 | tb | Fish sauce |
| 1 | tb | Light soya sauce |
| 1 | tb | Water |
| 1 | pn | White pepper |
| Vegetable oil for deep frying | ||
| 1 | Thick mix of flour and water; (like glue) |
INSTRUCTIONS
Gently separate the spring roll wappers. Keep covered with a damp cloth. Put 3 spoonfuls of vegetable oil in a wok or 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 minutes. Drain away the excess liquid from the pan and leave the mixture to cool a little. Spoon a little mixture into the centre of the wrapper and fold 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 deep fat fryer and cook the spring rolls for a few minutes until golden brown. Serve with shredded carrots and orchid flowers. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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