Vegetarian Spring Rolls

Vegetarian Spring Rolls

niedziela, 2 lutego 2014

Vegetarian Spring Rolls

Time: 40 mins

Ingredients

• 1 ounce fine cellophane noodle
• 2 tablespoons peanut oil
• 2 garlic cloves, crushed
• 1/2 teaspoon fresh ginger, grated
• 2 scallions, finely chopped
• 1/2 cup bean sprouts
• 1/2 cup green cabbage, shredded
• 1 small carrot, peeled and finely shredded
• 1/2 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 24 spring roll wrappers

Directions

• 1 Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• 2 Drain, rinse in cold water and drain again.
• 3 Cut into 2-inch lengths.
• 4 Heat the peanut oil in a wok over high heat.
• 5 Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• 6 Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• 7 Stir in the rice noodles.
• 8 Arrange the wrappers on the counter, pointing diagonally.
• 9 Spoon a bit of the filling onto the bottom corner of the wrapper.
• 10 Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• 11 Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• 12 Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• 13 You may want to flip the spring rolls halfway through baking.
• 14 You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.