SPRING ROLLS Martha De Lange spring roll wrappers ½ packet vermicelli noodles - the very fine pale ones 1 small finely chopped onion 1 clove finely chopped garlic 1 grated medium carrot 1 cup bean sprouts 2 finely chopped spring onions 1 cup shredded cabbage 1½ tbsp light soy sauce ½ tbsp palm sugar cooking oil salt and pepper to taste 1½ cups water ¼ cup corn starch CHILLI DIPPING SAUCE 1½ tbsp chilli paste 2 tsp finely chopped garlic ¼ cup white vinegar ½ cup water ¼ cup sugar ½ tsp salt 2 tsp corn flour 2 tbsp finely chopped coriander Soak the noodles in some water until soft, drain and cut into small strips. Heat some oil in a wok and fry the onion and garlic until fragrant. Add the carrot, spring onions, cabbage and season to taste with soy sauce, sugar, pepper and salt, stir well. Cover and cook over a low heat for a few minutes. Add the bean sprouts and stir through. Stir fry until dry then remove from the pan and allow to cool. To make the flour paste, mix the corn starch and water and then boil to thicken. Spread out flat a spring roll wrapper, place 2 tablespoonfuls of the stirfry as a filling in the middle of the wrapper. Fold the ends over the filling to form a cylinder and stick closed the wrapper ends with flour paste. Fry the spring rolls in the hot oil over low heat until crisp and golden brown. Drain and serve with sweet and sour sauce, sweet basil (horapa), cucumber and lettuce. FOR THE CHILLI DIPPING SAUCE Place all the ingredients except for the coriander in a small saucepan, bring to the boil and simmer for 5 minutes. Stir in the coriander and cool before serving. Elmarie
Posted on: Tue, 01 Oct 2013 07:49:48 +0000
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