Vegetarian Spring Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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 , lightly beaten
• vegetable oil, for deep frying
• bottled sweet and sour sauce, to serve
• fresh herb, to garnish

Recipe

• 1 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 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 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 brush the edges of one pastry sheet with a little of the egg ; 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 and noodle mixture.
• 5 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 serve the spring rolls with dipping sauce and garnish with fresh herbs.
• 7 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.