Thai-style crispy vegetable spring rolls

Ingredients

Filling

• 50 g glass noodles
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 200 g cabbage, shredded
• 1 carrot, julienned
• 100 g shiitake or chestnut mushrooms, sliced
• 50 g bean sprouts
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• Ground white pepper

To assemble

• 20 spring roll wrappers (22 cm)
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Dip

• 3 tbsp sweet chilli sauce
• 1 tbsp lime juice

Method

1. Noodles. Soak glass noodles in hot water 5 minutes. Drain, chop.
2. Filling. Heat oil in a wok. Add garlic, 30 seconds. Add cabbage, carrot, mushrooms. Stir-fry 3 minutes.
3. Combine. Add noodles, bean sprouts, soy sauce, sugar, sesame oil, pepper. Toss 1 minute. Drain off any liquid. Cool completely.
4. Wrap. Place 2 tbsp filling on a wrapper. Fold sides in, roll up tightly, seal with egg.
5. Fry. Heat oil to 180°C. Fry rolls in batches, 3-4 minutes until golden.
6. Dip. Mix sweet chilli + lime juice.
7. Serve. Hot, with dip.

Tips

• Glass noodles, not rice vermicelli. Chewy, not mushy.
• Drain the filling dry. Wet filling = soggy rolls.
• Oil at 180°C. Cooler = greasy, hotter = bursting.