Baby Vegetable Spring Rolls Recipe

• 1 lrg Pack frzn roll wrappers, thawed
• 2 x Handfuls glass noodles, (soaked in warm water For 15-20 min, liquid removed and finely minced)
• 6 x Chinese dry mushrooms, (soaked in warm water For 15-20 min, liquid removed and finely minced)
• 1 handf cabbage
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Caster sugar
• 2 Tbsp. Fish sauce
• 1 Tbsp. Light soya sauce
• 1 Tbsp. Water
• 1 pch White pepper Vegetable oil for deep frying
• 1 x Thick mix of flour and water, (like glue)

1. Gently separate the spring roll wappers.
2. Keep covered with a damp cloth.
3. Put 3 spoonfuls of vegetable oil in a wok or possibly pan and heat.
4. Put in the noodles, mushrooms, cabbage, carrots, sugar, fish sauce, soya sauce and pepper.
5. Toss well together and cook for a few min.
6. Drain away the excess liquid from the pan and leave the mix to cold a little.
7. Spoon a little mix into the centre of the wrapper and mix in the corner closest to you.
8. Then roll and fold the wrapper over, sealing with a little of the flour paste.
9. Heat the oil in a wok or possibly deep fat fryer and cook the spring rolls for a few min till golden.
10. Serve with shredded carrots and orchid flowers.

roll wrappers, glass noodles, chinese dry mushrooms, cabbage, vegetable oil, caster sugar, fish sauce, light soya sauce, water, white pepper, flour

Taken from cookeatshare.com/recipes/baby-vegetable-spring-rolls-73014 (may not work)