Here is our favourite recipe for fried vegetable rolls, as well as a variation including glass noodles.
Serves 2 (6 pieces).
6 wheat flour spring roll wrappers
1 garlic clove
1 coriander root
1 teaspoon white peppercorn
5 g ginger
60 g carrot, grated
35 g ear mushrooms, thinly sliced
20 g onion, small diced
100 g green cabbage, thinly sliced
10 g spring onions, chopped
1 tablespoon mushroom sauce
1 tablespoon light soy sauce
2 teaspoon sugar, dissolved in 4 teaspoons water
vegetable oil, for frying
Pound garlic, coriander root, white peppercorn and ginger until smooth.
In 1 tablespoon of oil, stir-fry the garlic-coriander paste, carrot, mushrooms, onion and cabbage for about 3 minutes. Add the seasoning and spring onions then remove from the heat. Cool for about 10 minutes then divide into 6 equal portions.
Place a spring roll wrapper on a board with one corner facing you. Brush the edges with sugar-water. Place 1 portion of filling in the corner closest to you. Fold the corner over the mixture. Fold down the side corners and roll up.
Fry the rolls at 170° for about 3 minutes or until golden brown. Drain on kitchen paper.
Serve with sweet chilli sauce or a sweet and sour cucumber relish.
Variant with glass noodles
The recipe is similar but will make 8 rolls. Add add 100 g of fresh glass noodles, coarsely chopped, to the pan at the same time as the vegetables. You will also need to use 1 extra tablespoon of mushroom sauce. Then divide into 8 equal portions.