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Wednesday, March 31, 2010

Chineese veggie spring rolls (1model)


* 1 1/2 cups bean thread noodles or rice vermicelli, cooked
* 3/4 cup bamboo shoots
* 1 carrot, grated
* 4 green onions, chopped
* 4 cloves garlic, minced
* 1/2 cup fresh cilantro, chopped
* 1/4 cup soy sauce
* 1/4 cup sugar
* 2 tbsp sesame oil
* spring roll wrappers
* Approx. 1 cup water

Method :
Run a knife through the noodles/rice vermicelli to chop them into smaller pieces.

In a large mixing bowl, combine the noodles, carrots, green onions, cilantro and bamboo shoots. Add the soy sauce and sugar and combine well.

In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender.

Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap your spring rolls. (see the recipe for spring roll wrapper click here)

Serve with a dipping sauce.
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