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Vegetarian Spring Rolls

Fresh, healthy and totally delicious these are a great party starter, lunch idea or even dinner.

VEGETARIAN SPRING ROLLS

INGREDIENTS

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.

 

METHOD

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.