Vegetable Spring Rolls-style crispy fried rolls

Ingredients

Filling

• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 cm ginger, minced
• 200 g cabbage, shredded
• 1 carrot, julienned
• 100 g shiitake or chestnut mushrooms, sliced
• 50 g glass noodles, cooked and chopped
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp white pepper
• 2 spring onions, sliced

To wrap

• 16 spring roll wrappers (defrosted)
• 2 tbsp cornflour mixed with 2 tbsp water (sealant)

To serve

• Sweet chilli sauce

Method

1. Filling. Heat oil in a wok. Add garlic + ginger, 20 seconds. Add cabbage, carrot, mushrooms. Stir-fry 4 minutes until wilted.
2. Bind. Off heat. Add noodles, soy, sesame oil, pepper, spring onions. Stir. Cool completely, then squeeze out excess liquid.
3. Wrap. Lay a wrapper like a diamond. Place 2 tbsp filling in the lower third. Fold the bottom corner up, tuck sides in, roll tight. Seal with cornflour paste.
4. Fry. Heat oil to 170°C. Fry rolls in batches, 3-4 minutes until golden. Drain on a rack.
5. Serve. Hot, with sweet chilli dipping sauce.

Tips

• Squeeze the filling dry. Wet filling = split rolls.
• Two tight rolls at the corners before the main roll. Proper seal.
• 170°C oil. Not higher. Don’t brown too fast or the filling stays cold.