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Crispy Homemade Vegetarian Spring Rolls Recipe

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Ingredients

Adjust Servings:

	100 g vermicelli bean thread noodles
	20 g dried shiitake mushrooms about 10
	230 g sliced bamboo shoots drained finely sliced
	2 garlic cloves finely sliced
	1 tablespoon hoisin sauce
	200 g bean sprouts trimmed (see notes)
	salt to taste
	fresh ground black pepper to taste
	1 (450 g) packet frozen spring roll wrappers thawed
	1 egg white lightly beaten

Nutritional information

63.5

Calories

Calories From Fat

0.3g

Total Fat

0.1 g

Saturated Fat

1.4mg

Cholesterol

97.4mg

Sodium

13.2g

Carbs

0.7g

Dietary Fiber

0.8g

Sugars

2.1g

Protein

1159g

Serving Size (g)

Serving Size

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Crispy Homemade Vegetarian Spring Rolls Recipe

Name: Crispy Homemade Vegetarian Spring Rolls Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3-4
Cuisine: Chinese
Ingredients: : 100; : 20; : 230; : 2; : 1; : 200; : 1; : 1

Features:

Cuisine:

Chinese

really delicious! I did trim the bean sprouts. needs a tad bit more seasoning, but my vegetarian husband ate these throughout Ramadan with a big smile. He found the bean thread noodles to be a pleasant change from "typical" spring rolls.

65 min
Serves 3
Easy

Ingredients

Directions

Vegetarian Spring Rolls, Celebrate the Year of the Dog with these Vegetarian Spring Rolls, or enjoy them at any time. From the latest issue of the Australian ‘New Idea’., really delicious! I did trim the bean sprouts. needs a tad bit more seasoning, but my vegetarian husband ate these throughout Ramadan with a big smile. He found the bean thread noodles to be a pleasant change from typical spring rolls., I think We need to trim the front ( the yellow) bean of the beanspout because the yellow is too hard to cook where as the rest of it will be cooked in mintues and we trim the back because the back part it like a hair, the dish wont look nice with that. This is According to me. yuo have got exactly what i was looking for, thanks a lot.

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Steps

1 Done	Place the Noodles in a Large Heatproof Bowl and Cover With Boiling Water; Stand For 10 Minutes or Until the Noodles Are Soft; Drain Well; Using Scissors, Cut the Noodles Into Large Pieces.
2 Done	Place the Mushrooms in a Small Heatproof Bowl and Cover Them With Boiling Water; Allow Them to Stay Covered With the Water For 20 Minutes or Until They Are Soft; Drain Well and Slice the Mushrooms Thinly.
3 Done	Combine the Noodles, Mushrooms, Bamboo Shoots, Garlic, Hoisin Sauce and Bean Shoots in a Large Bowl, Season With Salt and Pepper, to Taste and Mix Well.
4 Done	Brush the Edges of One Pastry Sheet With a Little of the Egg White; Place 2 Tablespoons of Noodle Mixture on One Pastry Sheet Corner and Fold the Pastry Corner Over the Filling; Roll Up the Pastry, Folding in the Sides to Enclose the Filling; Repeat With the Remaining Pastry Sheets, Egg White and Noodle Mixture.
5 Done	Heat the Oil in a Large, Deep Pan and Deep-Fry the Spring Rolls in Batches Until They Are Golden Brown; Drain Them on Absorbent Paper.
6 Done	Serve the Spring Rolls With Dipping Sauce and Garnish With Fresh Herbs.
7 Done	Notes: I'm not Sure Why - or Quite Where - Bean Shoots Need Trimming. Personally, I'll Leave My Bean Shoots Untrimmed! I Left This Detail in Because It Was in the Recipe.