Thai Spring Rolls
Quantity: Makes about 10
About 10 spring roll wrappers - defrosted
50g (2 oz) rice vermicelli noodles
50g (2 oz) white cabbage
1 celery stick or carrot
1 flat mushroom (optional)
2 cloves of garlic
2 thai red chilli peppers
A few coriander leaves
3 tsp vegan thai curry paste
Flour and water paste - or just water
Vegetable oil for frying
1) Lay the wrappers under a damp tea towel to stop them getting too dry.
2) Soak the noodles in hot water for about 15 minutes. Drain, cool and chop into small pieces (about 5cm).
3) Shred the cabbage and finely chop the celery/carrot, mushroom, garlic and coriander. Carefully deseed and chop the chilli peppers.
4) Heat 1 tbsp of oil in a wok and stir fry all the vegetables with the curry paste for a couple of minutes. Add the noodles.
5) Put the oil in a small-medium sauce pan and heat slowly.
6) Place one of the wrappers diagonally on a chopping board or large plate. Using two spoons, scoop up some filling and arrange in a small sausage shape horizontally in the middle of your wrapper. Fold the side edges over the filling. Fold the bottom edge over the filling, then roll the spring roll over a couple of times to make a roll. Secure the edge with a bit of flour and water paste.
6) Continue until you have 3 or 4 spring rolls, then fry in the oil (which should, by now, be hot enough to sizzle anything you drop in as a test) until light golden brown and crispy. Drain, and lay on kitchen roll. Don't stack them on top of each other as the undersides go soggy.
7) Continue until all your mixture is used up.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.