Mushroom and bean sprout spring rolls
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 10
- Dietary
- Dairy-freeEgg-freeNut-free
These are great for picking at before a Chinese meal or as finger food at a party.
Ingredients
For the spring rolls
- 225g/8oz beansprouts
- 115g/4oz cabbage, finely shredded
- ½ carrot, peeled and finely sliced
- 115g/4oz dried shiitake mushrooms, soaked in hot water for 30 minutes, drained and sliced
- 115g/4oz mung bean noodles, blanched for 2 minutes and drained
- ½ tsp sugar (optional)
- pinch salt (optional)
- 10 ready-made spring roll wrappers
- 1 tbsp plain flour
- vegetable oil, for deep-frying
Method
To make the spring rolls, blanch the beansprouts, cabbage and carrot in a saucepan of boiling water for 1 minute. Drain and leave to cool completely.
Wrap the blanched vegetables up with the mushrooms in kitchen paper and squeeze out all the excess moisture – if this moisture is not removed, the spring rolls will explode in the fryer!
Mix the dry vegetables with the noodles and season with sugar and salt, if using.
Lay a spring roll wrapper out flat on a clean work surface, placed to form a diamond shape.
Spoon 25g/1oz of the filling onto the wrapper about 2cm/¾in up from the bottom point of the diamond.
Flip the bottom point of the wrapper over the filling and roll up until you reach the 3 o’clock and 9 o’clock points on the diamond wrapper shape. Fold each point in and continue rolling up.
Mix the flour with 2 tablespoons water in a small bowl. Seal the top point of the roll with the flour mixture. The roll should be 10cm/4in in length and 3cm/1¼in in diameter.
Repeat the wrapping process with the remaining filling and wrappers.
Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry the spring rolls, in small batches, for about 3–4 minutes or very carefully measure with a cooking thermometer until the internal temperature reaches 60C.
Carefully remove from the oil and transfer to drain on kitchen paper.
