| 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.
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