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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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