Vegetable spring rolls
TM6 TM5 TM31

Vegetable spring rolls

4.3 (22 ratings)

Ingredients

  • 50 g vermicelli noodles
  • boiling water, for soaking
  • 100 g carrot, cut into pieces (approx. 3 cm)
  • 100 g cabbage, cut into pieces (approx. 3 cm)
  • 5 garlic cloves
  • 20 g vegetable oil, plus etxra for deep frying
  • 2 tsp white sugar
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 40 g oyster sauce
  • 150 g fresh bean sprouts, cut into halves
  • ½ tsp salt
  • 12 spring roll pastry sheets
  • water, for brushing
  • sweet chilli sauce, to serve

Nutrition
per 1 portion
Calories
568.2 kJ / 135.3 kcal
Protein
1.3 g
Carbohydrates
9.6 g
Fat
10.1 g
Saturated Fat
1.1 g
Fibre
1.1 g
Sodium
429.2 mg

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