Spring Rolls

Name: Spring Rolls
Yield: Makes 20
Ingredients: 2 teaspoons cornflour (cornstarch); 20 large spring roll wrappers; oil, for deep-frying; 4 dried Chinese mushrooms; 80 g (2¾ oz) dried rice vermicelli; 2 garlic cloves, chopped; 1 tablespoon peanut oil; 2 teaspoons grated ginger; 250 g (9 oz) minced (ground) pork; 250 g (9 oz) raw prawns (shrimp), peeled and deveined, finely chopped; 1 carrot, grated; 1 tablespoon light soy sauce; 1 tablespoon Chinese rice wine; 1 tablespoon oyster sauce; 200 g (7 oz) Chinese cabbage (wom bok), finely shredded; 1 tablespoon sweet chilli sauce; 8 tinned water chestnuts, finely chopped; 4 spring onions (scallions), thinly sliced

Preparation info

Makes
20

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 dried Chinese mushrooms
80 g (2¾ oz) dried rice vermicelli

Starter
Spring

Method

Put the mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain and squeeze dry, discard the stems and thinly slice the caps. Soak the vermicelli in boiling water for 6–7 minutes, until soft. Drain and cut into 5 cm (<