Vegetable Spring Rolls
TM6 TM5 TM31

Vegetable Spring Rolls

4.0 (3 ratings)

Ingredients

Spring Roll Wrappers

  • 150 g plain flour
  • 90 g cornflour
  • 465 g water
  • 2 pinches fine sea salt
  • 1010 g sunflower oil, for frying

Filling

  • 70 g carrots, cut in pieces
  • 5 garlic cloves
  • 40 g olive oil
  • 50 g mung bean vermicelli
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 40 g oyster sauce
  • 150 g soy bean sprout, fresh
  • 10 fresh chives, cut in lengths (3 cm)
  • 1 medium egg, beaten
  • 20 g sweet chilli sauce, or as desired, for serving

Nutrition
per 1 portion
Calories
521 kJ / 125 kcal
Protein
2.1 g
Carbohydrates
21.1 g
Fat
3.5 g

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