Deep fried vegetable spring rolls
Category:
Starter
Free from:
meat, fish, lactose/dairy, nuts, sesame, lupin, seafood, gluten, mustard, celery, sulphites
Contains:
soya, egg
Alternatives:
Use any soya sauce if you can eat gluten. Omit the soya if you can’t eat soya and use water instead of egg if you need egg-free. Add minced pork, minced chicken or chopped prawns as an alternative
Serves:
3
Ingredients
25g rice noodles (cooked/softened as packet instructs)
1/2 large carrot (grated)
25g finely sliced white cabbage
25g bean sprouts
6 pieces rice paper (soaked as instructed on pack)
2 teaspoons gluten-free soya sauce (e.g. Saitaku Tamari Soy Sauce)
¼ teaspoon ground pepper
1 teaspoon sugar
1 egg
Sweet chilli sauce
Sunflower oil for deep frying (to fill a saucepan with 10cm of oil or to cover spring rolls)
Method
1. Heat the oil in a wok over a medium heat. Add the carrot, cabbage, bean sprouts, pepper, soya sauce and sugar
2. Stir-fry until all ingredients are cooked then lower the heat (approximately 3 minutes)
3. Add the rice noodles and stir
4. Put the mixture onto an oven tray and spread it out to cool
5. Divide the filling equally between the 6 rice papers
6. Fold the wrapper up at the bottom and fold one side of the wrapper
7. Fold the top down and roll up tightly. Brush on beaten egg to seal
8. Heat the oil over a low temperature
9. Lower the spring rolls gently into the oil with a slotted spoon. It will be easier to fry them in 2-3 batches
10. Deep fry until they just begin to turn brown (approximately 10 minutes) and then remove them from the oil and place them on kitchen roll
Serving suggestion: Serve warm with some sweet chilli sauce
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
