Crispy Vegetable Spring Rolls

Instructions

1. Cook the noodles according to the packet instructions.
2. Heat a little sunflower oil in a wok or frying pan and add the ginger, spring onion, beansprouts, carrot, spinach leaves, stir-frying for about three minutes. Then add the mint, coriander and soy sauce and noodles. Cook for 30 seconds. Let the stir fry cool.
3. Lay out each spring roll wrapper on the work surface spooning approx 1 tablespoon of stir fry to each wrapper.
4. Fold in each end and roll tightly using the egg white to seal each spring roll.
5. Serve with sweet chilli sauce and hoisin sauce.

• Servings : 8
• Ready in : 19 Minutes
• Recipe Type : Starters, Chinese New Year, Dinner Parties, Vegetarian, Vegetables, A-Z
• Ingredient : Egg, Carrots, Ginger, Spring onion, Mint