Prep 30 mins
Cook 7 mins
Yummy asian appetizer.
- 3 tablespoons flour
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 2 teaspoons garlic, chopped
- 2 teaspoons ginger, chopped
- 2 cups carrots, sliced long and thin
- 1 red pepper, sliced into thin strips
- 1 yellow pepper, sliced into thin strips
- 3 celery ribs, sliced Julianne
- 2 cups napa cabbage, shredded
- 1 cup snow peas, cut Julianne
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- black pepper, to taste
- 3 ounces rice noodles, soaked in cool water for 30 minutes
- 108 inches spring roll wrappers
- 2 1⁄2 cups vegetable oil
- Add flour and water together and mix to create a paste. This will act as a glue for spring roll wrappers. Reserve.
- In a wok over high heat add the oil, garlic, ginger, carrots, red pepper, yellow pepper, celery, cabbage and snow peas. Sauté for 2 - 3 minutes.
- Add the soy sauce, oyster sauce and black pepper.
- Continue to sauté a further 2 minutes.
- Remove from wok and allow to cool in a strainer set over a bowl.
- Do not press on mixture, allow to drain for approximately 20 minutes.
- Separate a spring roll skin and lay on a dry surface with one of the points facing towards you. Place a heaping 1/2 cup of filling about 1/2 inch in from the point.
- Fold the point over the filling and pull in the filling to make it tight.
- Tuck the flap under the filling and roll the skin on it once,
- Take the triangles of wrap that have formed on either side and fold them, as if making an envelope.
- The wrap is now a long rectangle with a point at the bottom. Roll the stuffed end as tightly as possible until on the triangle at the bottom is left unrolled. Spread a little flour/water paste then continue to roll to seal off.
- Heat vegetable oil in wok to 375ºF.
- Add spring rolls 3 at a time as to not over crowd.
- Deep fry until golden brown, approximately 7 minutes.
- Remove and drain on paper towels.
- Serve hot with apricot ginger sauce.