Vegetable Spring Rolls

A favourite chinese dish

Ingredients

• Makes 16 large spring rolls
• 1 cup thinly sliced carrot
• 1 cup shredded chinese cabbage
• 1 cup spring onions thinly sliced
• 1 cup mushrooms diced
• 1 1/2 cups thin rice noodles
• 16 sheets spring roll pastry

Instructions

STEP 1:

1) Finely chop your carrot, spring onion, mushrooms, chinese cabbage

STEP 2:

STEP 3:

2) Get a sheet of pastry and lay it out diagonally towards you

STEP 4:

STEP 5:

3) Add a handful of your mixture, (including your rice noodles in this) and place it in the corner closest to you

STEP 6:

STEP 7:

4) Tightly, but gently roll the stuffed section of pastry away from you towards the opposite corner. Stop when you reach the middle of the pastry and fold in the sides

STEP 8:

STEP 9:

5) Roll over a couple more times. Stop before you reach the end and dab a little cold water to the end of the pastry. Tightly roll the end over

STEP 10:

STEP 11:

6) Repeat the process until you have used all 16 sheets of pastry

STEP 12:

STEP 13:

7) Either heat a pan with vegetable oil or heat a deep fat fryer. Add your spring rolls and let them cook for only a few minutes as we are not wanting to cook the ingredients inside for very long

STEP 14:

STEP 15:

8) Remove and drain of the excess on a paper towel. Repeat the process until you have finished all 16

STEP 16:

STEP 17:

SERVE & ENJOY!!

STEP 18:

STEP 19:

(Recipe can be altered to include chicken, fish, beef etc)