Chinese Veggie Wrappers
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
15
- Ingredients
- 1 ¾ ozs thin Rice noodles
- boiling water
- ½ cup grated carrots
- 1.333 cups grated Cabbage
- 2 scallions (finely chopped)
- 2 Tbsps chopped cilantro
- 2 Tbsps crushed Peanuts
- 1 Tbsp freshly grated ginger
- 1 Tbsp gluten-free soy sauce
- ½ Tbsp Lime juice
- 1 tsp toasted sesame oil (to taste)
- 12 gluten-free rice paper sheets
- 1 egg (beaten)
- vegetable oil (for deep frying)
- To garnish
- cilantro
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Small pot, 1 Whisk, 1 Immersion blender
Preparation steps
1.
Put the rice noodles in a heatproof bowl and pour over boiling water to cover. Leave to stand for 10 minutes, stirring occasionally, until soft and opaque. Drain and rinse under cold water, then drain again. Cut into 2.5cm|1" lengths and put into a large bowl.
2.
Add the remaining ingredients, except the rice wrappers and egg and mix well.
3.
Pour warm water into a large bowl. Dip the rice wrappers, one at a time into the warm water for a few seconds until it begins to soften. Place on a flat surface.
4.
Quickly put a spoonful of filling on each wrapper. Use a little beaten egg to stick the edges of the spring rolls, then fold the bottom of the wrapper up over the filling, and then fold each side toward the centre. Roll tightly from the bottom to the top of each roll. Wrap in cling film to keep from drying out.
5.
Heat the oil in a fryer or deep heavy-based pan. Fry the spring rolls in batches for 2-3 minutes until golden brown. Drain on absorbent kitchen paper.
6.
Serve garnished with coriander.
