Fried Spring Rolls
HB-5809 · Hand-built original · Thai
Crisp vegetarian spring rolls with glass noodles and cabbage.
ThaiStarter40 minServes 41348 kcalVegetarianVeganDairy-freeEgg-freeDiabeticRenal
Main ingredient: vegetables
Pairs well with: sweet chilli sauce, plum sauce, salad
Servings:4quantities adjust to match
Ingredients
- 12 spring roll wrappers
- 3½ oz glass noodles, soaked and cut
- 7 oz cabbage, finely shredded
- 1 carrot, julienned
- 3½ oz bean sprouts
- 2 garlic cloves, crushed
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp white pepper
- 2½ cups vegetable oil, for frying
- sweet chilli sauce, to serve
Method
- Make the filling: heat a little of the oil in a wok and stir-fry the cabbage, carrot, bean sprouts and garlic with the soy sauce, sugar and white pepper for 3 minutes, until completely dry. Fold in the cut glass noodles and cool the filling completely — wet filling is the enemy of crisp rolls.
- Lay a wrapper out as a diamond. Put a spoonful of filling near the bottom corner, fold the corner over, fold in the sides, and roll up tightly, sealing the tip with a dab of water.
- Heat the oil in a deep pan to 350°F.
- Fry the rolls in batches for 3 to 4 minutes, until blistered and deep golden.
- Drain on a wire rack and serve at once with sweet chilli sauce.
Prep: 25 min · Cook: 15 min · Total: 40 min
Nutrition (per serving, where published)
1348 kcalCalories
2.1 gProtein
8.8 gCarbs
148.1 gFat
23.2 gSaturates
1.3 gFibre
1.1 gSugars
274 mgSodium
0 mgCholesterol
193 mgPotassium
33 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data