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Try something different with vegetarian spring rolls

Try something different with vegetarian spring rolls

Make restaurant quality spring rolls at home, with this easy to follow recipe. Serve with a splash of sweet chili sauce or soy sauce for extra flavour.

Serves: 6

Ingredients

  • 1 cup of vermicelli noodles 
  • 1 cup of grated taro
  • 1 cup of grated choko
  • 1 cup of finely sliced Chinese mushrooms
  • 1 cup of thinly sliced green beans
  • 1 cup of sliced onions
  • 1 egg yolk
  • 9 rice paper sheets
  • Cooking oil
  • Salt and pepper for seasoning
Directions

  1. Prepare the vermicelli noodles by soaking in boiling water until they are soft (then rinse with cold water)
  2. Separate the rice paper sheets. Each spring roll with require 1 1/2 rice paper sheets. Lay out the full size sheet and place the half sheet on top, on the side closest to you. 
  3. Spoon a sixth of the mixture onto the rice paper where there is a double thickness. Roll the spring roll, tucking in the edges of the paper as you roll. 
  4. Pour oil to a depth of around 2cm (1 inch) in a fry pan over a high heat
  5. Once the oil is hot, the spring rolls can be cooked. To test whether the oil is hot enough, place the tip of a wooden chopsticks into the oil. If the oil is hot, bubbles will form off the submerged portion of the chopsticks. Place the spring rolls in the pan so that the open flap from rolling the spring rolls is facing down in the pan. As the spring rolls cook, turn the rolls in the same direction as they were folded. 
  6. When the spring rolls are golden brown they are ready to eat. 
Tips

  • Choko is a vine plant, and highly versatile. It has a mildly sweet flavour and firm texture. Head to buyfruit.com.au to find out more. 
  • Popular in Polynesian cuisine, Taro can be used as a substitute for potatoes, and can be found in most local grocery stores. Head to Woolworths online to find out more. 
  • If unable to purchase Choko or Taro, you can easily replace these with other ingredients: think thinly sliced carrots and/or shredded Chinese cabbage.
Hungry Traveller’s Travel Bites.

From Australia, to Vietnam and from Italy to Ireland, The Hungry Traveller has combined his two greatest passions; food and travel, as he goes one an extraordinary trip around the world.

The Hungry Traveller has been globetrotting for the last fifteen years and discovered that food always takes centre stage on his world-wide adventures. The book ‘Travel Bites’ details his experiences about food and culture in a unique and personal way. 
Each chapter includes a recipe for a dish inspired by the host country.

“The Hungry Traveller combines two of the greatest pleasures of life, travelling and eating, to bring you a book full of fantastic sights, tastes and cultures.” – Linda Hall, Books Editor, Hawke’s Bay Today newspaper.

A synopsis of ‘Travel Bites’ can be found on Angus and Robertson.

Originally published by Wattle Publishing.

Recipe: © The Hungry Traveller, Travel Bites, 2013

Republished with permission of Wyza.com.au.