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Baby Vegetable Spring Rolls

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  • 1 lg Pack frozen roll wrappers; thawed
  • 2 Handfuls glass noodles; (soaked in hot water
  • For 15-20 minutes; drained and finely chopped)
  • 6 Chinese dried mushrooms; (soaked in hot water
  • For 15-20 minutes; drained and finely chopped)
  • 1 Handful cabbage
  • 3 tb Vegetable oil
  • 1 tb Caster sugar
  • 2 tb Fish sauce
  • 1 tb Light soya sauce
  • 1 tb Water
  • 1 pn White pepper
  • Vegetable oil for deep frying
  • 1 Thick mix of flour and water; (like glue)


Gently separate the spring roll wappers. Keep covered with a damp cloth.
Put 3 spoonfuls of vegetable oil in a wok or pan and heat. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper. Toss well together and cook for a few minutes.
Drain away the excess liquid from the pan and leave the mixture to cool a little. Spoon a little mixture into the centre of the wrapper and fold in the corner closest to you. Then roll and fold the wrapper over, sealing with a little of the flour paste.
Heat the oil in a wok or deep fat fryer and cook the spring rolls for a few minutes until golden brown. Serve with shredded carrots and orchid flowers.
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