Spring Rolls

Ingredients

• Mushrooms

  White, raw

  6 slice or 36g

• Rice noodles

  Dry

  2 oz or 57g

• Cabbage

  Raw

  6 leaf, large or 198g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Ginger root

  Raw

  1 slices or 2g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Beansprouts

  Sainsbury's

  2 ½ oz or 71g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Wonton wrappers

  (includes egg roll wrappers)

  16 wrapper, eggroll or 512g

• Canola oil

  4 cup or 872g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 serving or 30g

Directions

1. Soak mushrooms in hot water for 10 minutes or until soft. Cover rice noodles with boiling water, leave for 1 minute, drain, and rinse under cold water.
2. Combine cabbage, carrot, white part of spring onion, ginger, chili, basil, cilantro, rice noodles, sesame oil, beansprouts, peanuts, soy sauce, and oyster sauce in a large bowl. Drain and chop mushrooms, then stir into the filling. Season to taste.
3. Blend cornstarch with cold water in a small bowl.
4. Place a spring-roll wrapper diamond-shaped on a surface, top with another wrapper. Add 2 tablespoons of filling, brush corners with cornstarch mixture, roll up tightly, and seal.
5. Heat oil in a wok over medium heat. Deep-fry spring rolls in batches for 2–3 minutes until golden. Drain on kitchen paper.
6. Serve with sweet chili sauce and sliced scallions.

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