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5 shallots, thinly sliced
4 garlic cloves, thinly sliced
Handful of bean sprouts
2 carrots, chopped into matchstick size chunks
1 small cabbage, thinly shredded
100g glass noodles (or vermicelli noodles)
1 egg, beaten
12 large spring roll pastry (215mm x 215mm)
2 tsp salt
1 tsp Mixed Peppercorns Whole
2 tsp Chilli Powder
250 ml cooking oil
In a bowl of freshly boiled water, soak the glass noodles until soft (around 5 minutes). Drain and set aside.
In a wok, heat a dash of cooking oil on a medium flame. Add in the garlic and shallots and lightly fry for 3 minutes.
Add the carrots and cabbage and cook for a further 3 minutes.
Add the beansprouts and cook for a further 2 minutes.
Add the noodles, salt, Mixed Peppercorns Whole and Chilli Powder and stir well. Remove from heat.
In a separate wok, heat the rest of the cooking oil on a low flame.
Take a sheet of spring roll pastry and lay it out flat on a plate. Take 2 tablespoons of the cooked vegetables and lay the mixture in the centre of the pastry. Wrap the spring roll following the instructions on the packet. Use your fingers to spread a little bit of beaten egg mixture to seal the spring roll shut.
Keeping the low flame, fry the spring roll until golden brown on all sides.