Royal Fresh Spring Roll2014-06-03
- Servings : 20
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
When you think of fresh spring rolls, these aren’t the first things that “spring” to mind… I’ll stop that now.
Hue has once again put their little twist on things but dicing and cooking the vegetarian ingredients before rolling in a fresh sheet of rice paper.
The result? Amazing.
For us chilli lovers, dice up a couple of birds eye chillies in the mix.
- Rice paper sheets
- 1/4 cabbage - finely sliced
- 1 onion - finely chopped
- 1 black mushroom - finely chopped
- 4 spring onions - sliced
- 1 carrot - finely chopped
- 100g button mushrooms - finely chopped
- 2 tsp chicken stock powder
- 1 tsp pepper
- 1/2 tsp sugar
- 2 garlic cloves - crushed
- 1 egg yolk
- 1/4 cup water
- 100g glass noodles
Soak glass noodles in water for 10 minutes. Drain and place in bowl.
Mix noodles, vegetables, garlic, stock powder, pepper, sugar and egg yolk in a large bowl and set aside.
Heat oil in a large pan. Add mixture and water then cook for 10 minutes. Remove from heat.
Assembling: Windividual sheets of rice paper by dipping one hand into water and rubbing it over the sheet. They will turn soft in 30 seconds.
Place 1 tsp of the mixture in the top 1/3 of the rice paper.
Fold in the left side of the rice paper, and then the right and let the edges touch each other, with a 1mm overlap.
Gently pull away the edge of wrapper from work surface and roll over the filling. At the same time, use your forefingers to gather and “tuck” fillings together under the wrapper. Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight.
Serve with soy and chilli sauce