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Vegetable spring rolls

Vegetable spring rolls
4.4 31 ratings
Prep. 45min
Total 1 h 10min
12 portions
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Ingredients

  • vermicelli noodles
    50 g
  • boiling water for soaking
  • carrot cut into pieces (approx. 3 cm)
    100 g
  • cabbage cut into pieces (approx. 3 cm)
    100 g
  • garlic cloves
    5
  • vegetable oil plus etxra for deep frying
    20 g
  • white sugar
    2 tsp
  • fish sauce
    2 tsp
  • soy sauce
    2 tsp
  • oyster sauce
    40 g
  • fresh bean sprouts cut into halves
    150 g
  • salt
    ½ tsp
  • spring roll pastry sheets
    12
  • water for brushing
  • sweet chilli sauce to serve

Nutrition per 1 portion

Calories 135.3 kcal / 568.2 kJ
Protein 1.3 g
Fat 10.1 g
Carbohydrates 9.6 g
Fiber 1.1 g
Saturated fat 1.1 g
Sodium 429.2 mg

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Also featured in

Taste of Thailand 8 Recipes
Australia and New Zealand

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