Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Prepare noodles according to packet instructions. Drain, then refresh.
Step 2
Heat oil in a wok over high heat. Stir-fry garlic, ginger, cabbage, carrot and shiitake for 2-3 minutes until wilted. Stir in sauces, vinegar and sugar, then stir in sprouts, coriander, spring onion and noodles.
Step 3
Mix cornflour with 1 tablespoon cold water until smooth, then add half the mixture to the wok and cook, stirring, for 30 seconds until slightly thickened. Allow to cool.
Step 4
Place a spring roll wrapper on the bench. Place a heaped tablespoon of filling in the centre, fold in the 2 sides, then roll up from the bottom to form a spring roll. Brush edges with cornflour mixture and press down to seal. Repeat until you have 10 rolls. Chill for 30 minutes.
Step 5
Heat oil in a deep-fryer to 190°C (a cube of bread should turn golden in 30 seconds). Fry spring rolls in batches for 2-3 minutes until golden. Drain on paper towel.
Your folders
gourmettraveller.com.au
45 minutes
Your folders
foodnetwork.com
5.0
(3)
1 hours
Your folders
mealprepmanual.com
5.0
(9)
15 minutes
Your folders
bbc.co.uk
3.3
(3)
10 minutes
Your folders
tasteasianfood.com
4.6
(14)
5 minutes
Your folders
taste.com.au
12 minutes
Your folders
khinskitchen.com
3.8
(19)
10 minutes
Your folders
thewoksoflife.com
5.0
(8)
10 minutes
Your folders
tastesbetterfromscratch.com
4.9
(31)
5 minutes
Your folders
tastingtable.com
4.8
(49)
15 minutes
Your folders
redpathsugar.com
Your folders
foodnetwork.com
4.0
(3)
1 hours
Your folders
lovefoodies.com
4.5
(2)
10 minutes
Your folders
jocooks.com
4.7
(41)
Your folders
bbcgoodfood.com
25 minutes
Your folders
foodnetwork.com
4.1
(8)
1 hours
Your folders
foodnetwork.com
4.5
(11)
30 minutes
Your folders
foodnetwork.com
4.2
(26)
30 minutes
Your folders
casuallypeckish.com
5.0
(2)
16 minutes