Spring Rolls
  • 100g packet vermicelli noodles
  • 1 tablespoon soy sauce
  • 2 tablespoons mushroom soy sauce
  • 100g packet black fungi, finely sliced
  • 100g shitake mushroom, finely sliced
  • 80g leek, finely sliced
  • 20 frozen spring roll wrappers (21.5cm square), thawed
  • Vegetable oil, for frying
  • Sweet chilli sauce, to serve
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
  2. Add noodles, sliced mushrooms, soy and leeks to a bowl. Set aside to cool.
  3. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with some water (keep remaining wrappers covered with damp tea towel).
  4. Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, water and filling.
  5. Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles.
  6. Cook spring rolls, in batches, for 3 to 4 minutes or until golden.
  7. Remove to a tray lined with paper towel. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.
Recipe by Australian Flavours at https://australianflavours.com.au/recipes/spring-rolls/