Vegetarian Spring Rolls

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• Step 1

  Place noodles in a heatproof bowl. Cover with boiling water for 5 minutes or until tender. Drain water Then using scissors, cut into 4cm lengths approx

• Step 2

  Heat oil in a wok on high heat. Add garlic and ginger. Stir-fry for 2 minutes. Add bamboo shoots, carrot, cabbage, beansprouts, noodles,Chinese 5 spice, soy sauce and pepper. Stir-fry for 3 to 5 minutes or until vegetables are just tender.
  Place in a bowl and leave it to cool down

• Step 3

  Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Place 2 tablespoons of filling across corner. Brush wrapper edges with egg yolk. Fold corner over filling, then roll up firmly, folding in edges. Press to seal. Place on a baking tray lined with baking paper. ( if this makes no sense, there should be direction and possibly pictures on spring roll wrapper packet)

• Step 4

  Pour vegetable oil into a wok or large saucepan until one-third full. Heat on medium-high heat until a small piece of bread sizzles when dropped in. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon to lessen amount of oil coming out with spring roll, transfer to a wire rack.

  Alternatively, and what I personally do it keep on baking tray with baking paper, place in oven after being preheated to 160-180•c, and bake in the oven for approx 15 minutes or I until crunchy and heated through

  Enjoy;)
  Less oil and fat intake this way and they are a lot healthier

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LollypopLoz · Castle, Wales, GB · 3 projects 4th December 2012

I love veg spring rolls, I'm gonna try these sometime =)

CO + K User

December 4th, 2012

Pls let me know how they turned out

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