8 Servings 10 min Cook
6 Slice Mushrooms
2 Oz Rice Noodles
6 Leaf, large Cabbage
1 Medium Carrots
3 Medium (4-1/8" long) Scallions
1/4 Slices (1" dia) Ginger Root
1 Pepper Red Peppers
4 Cup leaves, whole Basil
4 Cup Fresh Cilantro
1 Tbsp Sesame Oil
2 1/2 Oz Beansprouts
3 Tbsp Peanuts
2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 Tbsp Cornstarch
16 Wrapper, eggroll (7" square) Wonton Wrappers
4 Cup Sunflower Oil
1 Serving Sweet Chili Sauce
Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft.
Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute.
Drain, rinse under cold water, then set aside.
For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles.
Add the sesame oil, beansprouts, peanuts, soy and oyster sauces, and mix well.
When they’re ready, drain the mushrooms, then chop them and stir into the filling.
Season to taste
In a small bowl, blend the cornstarch and 2 tablespoons of cold water
Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper.
Brush each corner with the cornstarch mixture, then start rolling up from the bottom.
When the filling is covered, pull the corners in from each side (to seal the ends as you go).
Continue rolling until the filling is tightly covered, then press to seal the top corner
Lay the finished roll on a large baking tray and cover with a damp tea towel.
Continue until you’ve filled all the wrappers
Heat the groundnut oil in a large wok or saucepan over a medium heat.
To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden.
In small batches, carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown.
Remove with a slotted spoon and drain on kitchen paper
Serve with the sweet chilli sauce and sliced spring-onion tops
