I spent a few months in Asia and developed some sort of addiction to spring rolls. In Thailand they come filled with glass noodles, mushrooms and cabbage, served with sweet chili sauce. In Vietnam they stuff rice paper with fresh leaves and prawns, dip them in nuoc cham and call it spring rolls. Either way works for me as they are equally delicious.
It is not that hard to make spring rolls at home, all it takes is a trip to an Asian market to stock up on some bottles and jars of sauces. These usually last a long time in the fridge. Also, once you have started to cook Asian you will keep using sauces like soya, fish sauce, hoi sin and oyster sauce.
When I made these spring rolls I had Thailand in mind but served them with a Vietnamese dip; soy sauce mixed with chopped garlic and chili. I decided to cook them in the oven, that makes it a much more healthy meal and you won’t have your home smelling like a deep fat fryer for days. It was more than enough for 2 big main course portions, so would definitely feed 4 if served as a starter.
- 8 spring roll pastry sheets
- 100 grams glass noodles
- 1 carrot
- 2 hands full of white cabbage
- 4 spring onions
- 2 cloves of garlic
- 2cm fresh ginger
- 2tbsp vegetable oil
- fish sauce, soy sauce, white pepper
- Cook the noodles after the instructions on the packet, pour cold water over them to stop cooking and set aside.
- Chop garlic and ginger finely. Slice spring onion and carrots into thin strips. Heat a wok until smoking hot, add the oil and stir fry cabbage, carrots and spring onion for a couple of minutes until they starts to soften. Add garlic and ginger and continue to stir fry for another minute. Season with soy sauce, fish sauce and white pepper.
- Finally add noodles and season to taste.
- Divide the stir fry on to the 8 sheets of pastry. Wrap the pastry around the filling and seal with a little water. Brush with oil and cook for 15-20min on 200C, until crisp and golden.
Mm gott:)