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Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • Cooking oil
  • 2 Vermicelli Noodle nests cooked according to packet instructions
  • 4 Garlic cloves crushed
  • 1 Onion - cut into thin strips
  • ½ White cabbage julienned
  • 2 Spring Onions sliced into thin rounds
  • 2 Carrots - medium size julienned
  • 237 ml Green Beans sliced in thin rounds
  • 1 Bamboo Shoot tin 225g julienned
  • 2 Celery stalks - sliced thin diagonal
  • Spring roll wrappers (this recipe makes about 24)
  • 1 tbsp Shaoxing Wine
  • 3 tbsps Soya sauce
  • 1 tsp Sesame oil
  • ½ tsp Salt
  • White pepper
  • A small amount of water mixed with a little plain flour for sealing the rolls shut
  • DIPPING SAUCE - Linghams Garlic Chilli or sauce of your choice
Golden Crisp Veggie Noodle Spring Rolls Golden Crisp Veggie Noodle Spring Rolls
Golden Crisp Veggie Noodle Spring Rolls

Hot, crisp and crammed full of delicious veggies... whats there not to love??  These gorgeously golden crisp bites are filled with vermicelli noodles, garlic, onion, cabbage, carrots, green beans, celery and bamboo shoots, seasoned with some Shaoxing wine, soya and sesame.... I could gorge on them non stop!


My recipe makes a batch of 24 so just fry what you need and freeze the rest for another day... they fry beautifully straight from frozen.


METHOD

  1. In a wok over medium high heat with a little oil stir fry the garlic for a minute 
  2. Add onion and fry for a couple of minutes
  3. Add remaning vegetables and stir fry till cooked but still crisp and not limp
  4. Add vermicelli noodles and mix until all combined
  5. Add Shaoxing wine, soya sauce, sesame oil, salt and pepper, mix well, remove from the heat, set aside to cool
  6. Place spring roll wrapper onto a flat board in front of you so that it is in a diamond shape
  7. Use your finger to wet around the edges with water mixed with a little plain flour
  8. Put a good couple of tablespoons of the filling in the bottom 1/3 portion of the spring roll wrapper
  9. Rollover once, tuck in the sides and then continue rolling and seal the top, continue rolling all spring rolls until the filling is all used up, set aside on a tray
  10. Pre-heat the oil for deep frying the spring rolls to 180°C
  11. Deep fry the spring rolls in batches until golden and crisp, remove and drain on kitchen towel
  12. Serve hot with your favourite dipping sauce
Golden Crisp Veggie Noodle Spring Rolls Golden Crisp Veggie Noodle Spring Rolls
Golden Crisp Veggie Noodle Spring Rolls

Hot, crisp and crammed full of delicious veggies... whats there not to love??  These gorgeously golden crisp bites are filled with vermicelli noodles, garlic, onion, cabbage, carrots, green beans, celery and bamboo shoots, seasoned with some Shaoxing wine, soya and sesame.... I could gorge on them non stop!


My recipe makes a batch of 24 so just fry what you need and freeze the rest for another day... they fry beautifully straight from frozen.

favorite
print
like
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • Cooking oil
  • 2 Vermicelli Noodle nests cooked according to packet instructions
  • 4 Garlic cloves crushed
  • 1 Onion - cut into thin strips
  • ½ White cabbage julienned
  • 2 Spring Onions sliced into thin rounds
  • 2 Carrots - medium size julienned
  • 237 ml Green Beans sliced in thin rounds
  • 1 Bamboo Shoot tin 225g julienned
  • 2 Celery stalks - sliced thin diagonal
  • Spring roll wrappers (this recipe makes about 24)
  • 1 tbsp Shaoxing Wine
  • 3 tbsps Soya sauce
  • 1 tsp Sesame oil
  • ½ tsp Salt
  • White pepper
  • A small amount of water mixed with a little plain flour for sealing the rolls shut
  • DIPPING SAUCE - Linghams Garlic Chilli or sauce of your choice

METHOD

  1. In a wok over medium high heat with a little oil stir fry the garlic for a minute 
  2. Add onion and fry for a couple of minutes
  3. Add remaning vegetables and stir fry till cooked but still crisp and not limp
  4. Add vermicelli noodles and mix until all combined
  5. Add Shaoxing wine, soya sauce, sesame oil, salt and pepper, mix well, remove from the heat, set aside to cool
  6. Place spring roll wrapper onto a flat board in front of you so that it is in a diamond shape
  7. Use your finger to wet around the edges with water mixed with a little plain flour
  8. Put a good couple of tablespoons of the filling in the bottom 1/3 portion of the spring roll wrapper
  9. Rollover once, tuck in the sides and then continue rolling and seal the top, continue rolling all spring rolls until the filling is all used up, set aside on a tray
  10. Pre-heat the oil for deep frying the spring rolls to 180°C
  11. Deep fry the spring rolls in batches until golden and crisp, remove and drain on kitchen towel
  12. Serve hot with your favourite dipping sauce