Vegetarian mains
Savoy cabbage and sesame spring rolls
These crispy vegetarian spring rolls call for quite a few ingredients, but you should have most of them in your cupboards. They're very quick to prepare and fun to roll up – if you're feeding a few people, employ the hands of your guests. Try dipping in sweet chilli sauce.
Ingredients
- 1 piece fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 fresh red chilli, finely chopped
- 2 tbsp vegetable oil
- 1 bunch spring onions, finely sliced
- 1 small Savoy cabbage, shredded
- 1 tbsp sesame seeds
- 100g rice vermicelli (boiled in water for 5 minutes and well drained)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin, optional
- 1 handful fresh coriander, finely chopped
- spring roll wrappers
- oil for frying, e.g. vegetable or sunflower
Method
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Step 1
Fry the ginger, garlic and chilli in the oil in a wok on a medium heat. Before they colour add the spring onion and cabbage and stir fry until everything starts to wilt.
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Step 2
Add the sesame seeds and toss. Cook for a further few minutes
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Step 3
Add the noodles and all the rest of the ingredients, apart from the wrappers. Stir really well.
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Step 4
Wrap the mixture in the spring roll wrappers and fry gently in vegetable oil until golden brown and crispy on all sides.