Vegetarian Spring Rolls
Fresh, healthy and totally delicious these are a great party starter, lunch idea or even dinner.
VEGETARIAN SPRING ROLLS
Two cups of cooked, drained vermicelli noodles
1 carrot, grated
1 cup bean sprouts
¼ small red cabbage, shredded
6 snow peas, finely sliced length ways
½ red capsicum finely sliced
½ cup chopped coriander
½ cup chopped Thai basil leaves
½ cup peanuts, dry roasted and chopped
1 tbsp. ketchup manis
1 tbsp. soy sauce
1 tsp Chinese 5 spice
1 large red chilli, finely chopped (optional)
1 packet of spring roll wrapper.
1. Combine all of your ingredients in a large bowl. I find using clean hands to do this works the best.
2. Fill a large bowl with cold water and place two to three spring roll wrappers in at a time to soften. Working with one wrapper at a time, place a small amount of filling at the end of your wrapper and roll to enclose. Continue the process until all your filling is used up.
NOTE: These are best eaten fresh the day they are made.