I think the original recipe for these spring rolls came from taste.com.au, but I remember not having half the ingredients it listed and so wrote down the recipe using what I had. I made them again this week using wombok instead of regular cabbage, half an onion instead of spring onions, white wine vinegar instead of rice vinegar as I had run out, and omitted the mushrooms as I didn’t have any. They were still delicious. It’s a great recipe to try and is a great way to use up cabbage.
It does take a little bit of time though, as you have to cook the mix then let it cool. And then it takes a while to assemble, so either allow a couple of hours to make it, or leave it until the weekend.
Homemade Spring Rolls
100g vermicelli noodles
2 cloves of garlic, crushed
2 carrots, grated
300g cabbage, finely shredded
6 mushrooms, sliced
4 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons caster sugar
6 spring onions, thinly sliced
4 teaspoons cornflour
20 sheets of spring roll pastry
Oil for deep frying
Place the frozen pastry on the bench top to thaw (it will take longer than it says on the box!).
Pour boiling water over the noodles and sit for a few minutes.
In a large frying pan, saute garlic, mushrooms and onion. Add shredded cabbage and grated carrot and fry for a few minutes until wilted. Stir in the oyster and soy sauce, vinegar and sugar. Add the noodles.
In a small bowl, mix the cornflour with 1 tablespoon of water. Stir half of the mix into the cabbage mixture (the other half is reserved for sealing the spring rolls). Cook for about a minute until thickened.
Place one heaped tablespoon of filling in the centre of the spring roll pastry. Fold in the left and right sides, then roll up from the bottom. Brush edge with remaining cornflour mixture and press to seal. Repeat with remaining pastry. Chill for 30 minutes (I placed mine in the freezer until the oil was ready).
Heat oil to 200ᵒC. Fry in batches for 2-3 minutes or until golden brown. Drain on paper towel. Serve with a crisp salad, and sweet chilli and/or soy sauce.