Here is our favourite recipe for fried vegetable rolls, as well as a variation including glass noodles.
Serves 2 (6 pieces).
6 fresh spring roll wrappers
1 garlic clove
1 coriander root
1 teaspoon white peppercorns
3 g ginger
60 g carrot, grated
35 g ear mushrooms, thinly sliced
20 g onion, chopped
5 g spring onions
1 tablespoon mushroom sauce
1 tablespoon soy sauce
1 teaspoon of sugar, dissolved in 2 teaspoons of water
Pound garlic, coriander root, peppercorns and ginger until smooth.
In 1 tablespoon of oil, stir-fry the garlic-coriander paste, carrot, mushrooms and onion 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 pepper sauce or a sweet and sour cucumber relish.
Variant with glass noodles
The recipe is similar but will make 8 rolls. Just add 100 g of fresh 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.