VEGETABLE SPRING ROLLS

• 20 Spring Roll Wrappers
• 2 tsp Cornflour
• 1 tbs Water
• 3 Spring Onions, thinly sliced/julienned
• 1 Carrot, thinly sliced/julienned
• 1 ½ Cups Chinese Cabbage, shredded
• 230g Water Chestnuts, drained and roughly chopped
• 100g Vermicelli Noodles
• 2 Garlic Cloves, crushed
• 1 tbs Soy Sauce
• 1 tbs Peanut Oil
• ¼ tsp White Pepper

1. Place the vermicelli noodles in a large, heatproof bowl. Cover with boiling water and let stand for 5 minutes, or until softened. Drain the noodles and use scissors to cut them into 3cm lengths.

2. Heat a pan over high heat until hot. Add the peanut oil and swirl to coat the pan. Add the spring onions, garlic, carrot, and cabbage, stir-frying for 2-3 minutes, or until the vegetables are softened. Stir in the noodles, water chestnuts, soy sauce, and white pepper. Transfer the mixture to a bowl and set aside to cool.

3. In a small bowl, combine the cornflour with water to create a paste. Place a spring roll wrapper on a board with a corner pointing towards you. Brush the edges of the wrapper with the cornflour mixture (keep the remaining wrappers covered with a damp tea towel to prevent drying out).

4. Spoon a tablespoon of the vegetable mixture onto the corner of the wrapper closest to you. Fold the corner over the filling and then roll up tightly from corner to corner, folding in the edges to enclose the filling completely. Repeat with the remaining wrappers, cornflour mixture, and filling.

5. Deep fry the vegetable spring rolls in hot oil at 180°C until golden brown.

6. Serve the spring rolls hot with batch No. 5 Sweet Chilli Sauce