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19 December 2012,22:57 by
Ponmathi Srilekha.S

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SPRING ROLLS

This is definitely one of the most popular Asian starters very well known all round the world and to find in any corner. Everyone likes Spring Rolls. Yet, your Spring Rolls will be even better than most places, because they are home made by you. It will be a success guaranteed and you will leave your guest and friends impressed and satisfied.
Makes :
25 Pieces

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Start by soaking the Vermicelli in hot water for 4 - 5 minutes or until the vermicelli are soft. Drain and cut them with a sharp knife to shorten the noodles.
  • Soak the black Fungus in boiling water for 3 - 4 minutes until it's soft, then drain the water, dry it, discard the hard stalks and finely chop it.
  • Now mix the Flour and the Water in a small saucepan until it's smooth. Stir and cook over medium heat for 2 - 3 minutes or until it's thick.
  • Now heat up the Oil in a wok and lightly brown the Garlic. Then add the Prawns, the Vermicelli, the Soaked Fungus, the Carrots, the Peas, the Sweet Corn, the Bean Sprouts, the Ginger, the Soy Sauce and the Pepper and cook for 4 - 5 minutes. Taste and adjust the seasoning if necessary.
  • Now place a few Spring Roll Sheets on a work surface. Spoon 2 teaspoons of the filling along the side nearest to you. Bring the edge up, then roll it away from you in a half-turn over the filling. Fold the sides in the centre, then wrap and seal the join tightly with the Flour Paste and lay on a tray. Repeat with the rest.
  • Heat up 5 cm (2 inches) of Oil in a wok over medium heat. Deep fry small batches for 8 - 10 minutes until the Spring Rolls are crispy. Drain on kitchen paper to absorb the excess Oil. Serve hot with Sweet Chilli Sauce.

INGREDIENTS

  • 25 Grams of Mung Bean Vermicelli
  • ¼ Handful of Dried Black Fungus
  • ¾ Tablespoon of Plain Flour
  • 3 Tablespoons of Water
  • ¾ Tablespoon of Cooking oil
  • 3 Finely chopped Garlic Cloves
  • 75 Grams of Minced Raw Prawns
  • 25 Grams of finely shredded Carrots
  • 25 Grams of defrosted Frozen Peas
  • 25 Grams of defrosted Frozen Sweet Corn Kernels
  • 75 Grams of Bean Sprouts
  • ½ cm Piece of fresh root ginger peeled and finely grated
  • ¾ Tablespoon of Light Soy Sauce
  • ¼ Teaspoon of Ground White Pepper
  • 100 Grams of Spring Roll Sheets
  • Cooking oil for frying

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