Ingredients:
25g of vermicelli rice
2cm of grated fresh root ginger
3 tbsp of chopped onion
50g of carrot shredded
50g of mangetouts
25g of spinach leaves
50g of beansprouts
2 tbsp of fish sauce
1 tbsp fresh mint chopped
1 tbsp fresh coriander chopped
22 spring roll rappers
1 egg white lightly beaten
oil
Spring Rolls
Method:
1. Prepare the rice vermicelli acording to the packet instructions, then
dry well. Cut into small pieces.
2. Over the medium fry on a wok ginger,
onion, after 10 seconds, add the carrot and mangetouts and fry for
2-3 minutes. Add the spinach, beansprouts, mint, coriander, fish
sauce and rice vermicelli. Fry for 2-3 more minutes. Leave to cools.
2-3 minutes. Add the spinach, beansprouts, mint, coriander, fish
sauce and rice vermicelli. Fry for 2-3 more minutes. Leave to cools.
3. Prepare the spring roll wrappers, and fill them with the stir fried
rice and vegetables. Fold the wrappers and brush the ends with the
beaten eggwhite.
4. Fill the wok half full with oil. Deep fry the spring rools for around
2-3 minutes until golden.
rice and vegetables. Fold the wrappers and brush the ends with the
beaten eggwhite.
4. Fill the wok half full with oil. Deep fry the spring rools for around
2-3 minutes until golden.
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