Vegetarian Spring Rolls

Makes 18-20 rolls


Ingredients:

4 Chinese dried mushrooms
60g cellophane noodles or rice vermicelli
2 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, chopped
2 tbsp peeled and grated fresh ginger
2 cup (180g) shredded green cabbage
2 carrots, peeled and grated
⅓ cup (15g) chopped fresh cilantro
1 cup (125g) fresh bean sprouts, rinsed
2 tsp fish sauce
2 tsp cornstarch mixed in 2 tbsp water
18-20 frozen spring roll wrappers, thawed
vegetable oil for deep-frying
Thai sweet chilli sauce for serving


Method:

• Place mushrooms in small bowl, add boiling water to cover and let stand for 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems.
• Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths.
• In wok or frying pan over medium-high heat, warm 2 tbsp oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro, bean sprouts, noodles, mushrooms and fish sauce. Mix well and cool completely.
• Separate spring roll wrappers, place on a work surface and cover with damp kitchen towel. Working with one wrapper at a time, place on work surface. Using your fingertips, wet edges with cornstarch and water mixture. Place 1 heaped tbsp filling in middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.
• Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted spoon, remove from pan and drain on paper towels.
• Serve hot, accompanied with chilli sauce.