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

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 (<

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Spring Rolls

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