Crispy Vegetable Spring Rolls

Name: Crispy Vegetable Spring Rolls
Prep time: 15 min
Total time: 4 min
Ingredients: 25g rice vermicelli noodles; 2cm fresh ginger; finely grated; 3 spring onions; finely shredded; 50g fresh beansprouts; 1/2 carrot; finely shredded; 25g baby spinach leaves; 1 tbsp fresh mint; finely chopped; 1 tbsp fresh coriander; finely chopped; 3 tbsp soy sauce; 25 spring roll wrappers (available in most Asian supermarkets); egg white; sunflower oil; for frying; To serve:; Sweet chilli sauce; Hoisin sauce

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Ingredients

25g rice vermicelli noodles
2cm fresh ginger, finely grated
3 spring onions, finely shredded
50g fresh beansprouts
1/2 carrot, finely shredded
25g baby spinach leaves
1 tbsp fresh mint, finely chopped
1 tbsp fresh coriander, finely chopped
3 tbsp soy sauce
25 spring roll wrappers (available in most Asian supermarkets)
egg white
sunflower oil, for frying
To serve:
Sweet chilli sauce
Hoisin sauce

Instructions

Cook the noodles according to the packet instructions.
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.
Lay out each spring roll wrapper on the work surface spooning approx 1 tablespoon of stir fry to each wrapper.
Fold in each end and roll tightly using the egg white to seal each spring roll.
Serve with sweet chilli sauce and hoisin sauce.