Fish And Vermicelli Spring Rolls

• 4 oz vermicelli noodles
• 1 tbsp peanut oil, plus additional, to deep fry
• 9 oz mixed Asian mushrooms, finely chopped
• 1 None carrot, shredded
• 2 None green onions, thinly sliced
• 1 piece (3/4 inch) ginger, peeled and finely chopped
• 1 lb skinless firm white fish fillets, cut into 12 strips
• 12 None spring roll wrappers (8-inch squares)
• None None Dipping sauce of choice, to serve

1. Soak noodles in boiling water. Drain and chop. Place in a bowl.
2. Meanwhile, heat oil in a large skillet on high heat. Saute mushrooms, carrot, onion and ginger 4-5 mins, until mushrooms are softened. Add to noodles; mix well and cool.
3. Place a spring roll wrapper on work surface with corner pointing towards you. Place 1 heaping tablespoon mixture in the corner. Top with fish strip. Brush edges of wrapper with water. Fold corner over filling, fold edges in, then roll up tightly. Place seam-side down, on tray. Repeat with remaining filling and wrappers.
4. In a wok or deep saucepan, heat oil on high heat to 325u0b0F. Fry spring rolls in 2 batches, 3-4 mins each, turning, until golden. Drain on paper towels. Serve with dipping sauce.

vermicelli noodles, peanut oil, mushrooms, carrot, green onions, ginger, white fish, spring roll wrappers, dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/34138 (may not work)