Spring Rolls Recipe
Three deep-fried vegetarian wheat paper wraps filled with mushrooms, glass noodles, carrots, black pepper and bean sprouts served with a sweet and spicy Thai chilli sauce. (contains gluten)
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Ingredients
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Filling
Dipping Sauce
Spring Roll Wrappers
Method
Filling Preparation
- 1
Prepare the Filling
In a large skillet over medium heat, add a splash of vegetable oil. Sauté the chopped mushrooms until they are golden brown. Add the glass noodles, carrots, bean sprouts, black pepper, and soy sauce. Stir-fry for about 5-7 minutes until the vegetables are tender. Remove from heat and let cool.
Rolling and Frying
- 2
Assemble the Spring Rolls
Take a spring roll wrapper and place a spoonful of the filling at the bottom third of the wrapper. Fold the sides over the filling and roll tightly from the bottom up. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
- 3
Fry the Spring Rolls
In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Dipping Sauce Preparation
- 4
Make the Dipping Sauce
In a small bowl, combine the Thai chili sauce, minced garlic, honey, and lime juice. Mix well and set aside.
