Baby Vegetable Spring Rolls Recipe
Servings: 1
Ingredients
- 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)
Directions
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 503 | |
| Calories from Fat 368 | 73% |
| Total Fat 41.67g | 52% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 3mg | 1% |
| Sodium 3873mg | 161% |
| Potassium 530mg | 15% |
| Total Carbs 25.62g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.9g | 3% |
| Protein 9.45g | 15% |
