Recepieplanning
Australian
Vegetable Spring Roll Side
50 min total30 prep20 cook6 servings220 cal
Crisp fried spring rolls filled with shredded vegetables and vermicelli, served with sweet chili sauce. A takeaway favorite across Australia.
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Ingredients
6servings
frozen
- 12spring roll wrappers
produce
- 3 cupcabbage
- 2carrot
- 1 cupbean sprouts
- 2 clovesgarlic
- 3green onions
pantry
- 2 ozrice vermicelli
- 2 tbspsoy sauce
- 3 cupvegetable oil
- 0.5 cupsweet chili sauce
- 0.5 tspsalt
Steps
- Soak vermicelli until soft; drain and chop. Shred cabbage and carrot; slice green onions.
- Stir-fry garlic, cabbage, and carrot 2 minutes; add sprouts, vermicelli, soy, and salt; cool completely.
- Place a wrapper as a diamond; add filling near the bottom.
- Fold bottom over filling, fold in sides, and roll tightly; seal the tip with water.
- Heat oil to 350°F (175°C).
- Fry rolls in batches 3–4 minutes until deep golden; drain.
- Serve hot with sweet chili sauce.
- Do not cover or steam will soften them.
- Freeze uncooked rolls and fry from frozen.
- Great as a party starter.
Tips
- Keep wrappers covered with a damp cloth so they do not dry out.
- Roll tightly and seal with a flour paste.
- Oil must be hot enough or rolls absorb grease.
- Serve immediately for maximum crunch.
