Vegetable Spring Rolls

Servings: 12

Preparation time: 20 minutes, plus soaking

Cooking time: 5 minutes

You will need

40 g glass noodles

2 tbsp peanut oil

2 garlic cloves, diced

150 g bean sprouts

150 g daikon radish, peeled and shredded

150 g carrots, peeled and shredded

100 g young bamboo shoots, sliced

150 g Chinese cabbage, finely sliced

1 handful Asian celery, sliced

1 spring onion, sliced

100 g fried tofu, finely sliced

1 tbsp light soy sauce

12 spring roll skins

1 head lettuce, leaves separated

chilli sauce, to serve

Method

1. Soak the glass noodles in hot water for 10 minutes, drain and set aside. 
2. In a hot wok, add the oil and sauté the garlic until fragrant. 
3. Add bean sprouts, daikon, carrot, bamboo shoots, cabbage and glass noodles and stir-fry for 2 minutes. 
4. Now add Asian celery, spring onion and tofu and stir-fry for a further minute. Season with half a teaspoon each of salt and sugar, and light soy sauce and stir-fry for a further minute. 
5. Transfer the bean-sprout mixture to a glass bowl and set aside for 5 minutes to cool. 
6. Place a spring roll skin on a clean work surface. Place a lettuce leaf in the centre. Add a handful of the bean-spout mixture. 
7. Roll the spring roll skin to enclose the filling, folding the left and right edges in as you go. 
8. Repeat with the remaining spring roll sheets and bean-sprout mixture. 
9. Slice each wrap into thirds. Serve with the sweet chilli sauce.

Source: http://uktv.co.uk/

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