Awaken the senses with these fast and fresh authentic Vietnamese spring rolls.
Preparation Time
30 – 40 minutes
Cooking Time
25 minutes
Makes
20
Ingredients
80g cellophane (mung bean) noodles
5 dried shiitake mushrooms
225g can water chestnuts, drained, rinsed, finely chopped
2 cups finely shredded wombok (Chinese cabbage)
2 carrots, peeled, coarsely grated
65g (1 cup) fresh bean sprouts, ends trimmed
4 shallots, ends trimmed, thinly sliced
1/3 cup chopped fresh coriander
1 tbs finely grated fresh ginger
2 tbs fish sauce
1 tbs caster sugar
Pinch of white pepper
20 (21.5 x 21.5cm) frozen spring roll wrappers, thawed
Olive oil spray
Baby cos lettuce leaves, to serve
Fresh mint leaves, to serve
Poonsin Vietnamese Dipping Sauce for Spring Rolls, to serve
Method
Place noodles and mushrooms in separate heatproof bowls. Cover with boiling water. Set aside for 10 minutes to soak. Drain. Remove stems from the mushrooms and discard. Finely chop mushrooms. Use kitchen scissors to cut noodles into short lengths. Combine noodles, mushroom, water chestnut, wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and white pepper in a bowl.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 1 spring roll wrapper in a diamond shape on a work surface. Spoon 2 tablespoonfuls of mushroom mixture across lower corner. Brush top corner with water. Fold in the sides and roll up to enclose filling. Place on the prepared tray. Repeat with remaining spring roll wrappers and mushroom mixture.
Spray spring rolls with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for 15 minutes or until lightly golden.
Cut spring rolls in half crossways. Serve with lettuce, mint and sauce.
Notes
Mint and coriander add an extra hit of flavour to these healthy spring rolls.