CHINESE SPRING ROLLS VEGETARIAN RECIPES

Steps:

• Soak the rice noodles in cold water for 15 mins until pliable, then drain.  Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
• Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
• Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil – it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.

Steps:

• Cover the rice noodles with cold water and set aside to soak. They should become soft and limp.
• Sauté white onion for 2 minutes. Add carrot and cabbage, sauté for 5 minutes. Season with salt, soy sauce, oyster sauce, sugar, garlic and chili. Dissolve the cornstarch in the water (stir to combine). Add to the vegetable filling.
• Remove the rice noodles from water and place in a colander to allow excess water to drain off. Chop the noodles in small pieces.
• Add the chopped noodles to the vegetable filling. Allow the filling to cool down.
• Mix the corn flour and warm water.
• Place spring roll wrapper in the form of a diamond.
• Add 1 tbsp of the vegetable filling on the bottom and roll up tightly.
• Apply a thin coat of corn flour “glue” to secure the edge.
• Fry in preheated oil for 7-10 minutes, place onto paper towels to soak excess oil and serve with chili sauce.