Ingredients
1 Packet of spring roll wrappers
1 small packet of mung bean noodles (vermicelli)
3 garlic cloves
2 garlic chives
½ cup minced tofu
½ cup mung bean shoots
1 inch piece of carrot
1 tsp sugar
2 tsp fish sauce
3 tsp oyster sauce
Vegetable Oil for frying
Preparation
Prepare the noodles - soak noodles in cold water for approximately 10 minutes or until soft. Drain and with a pair of kitchen scissors, cut into 5-10cm lengths (approximate).
Finely chop the garlic and chop the chives into inch long pieces. Grate the carrot.
In a non-stick pan or wok, heat approximately 1 Tbsp oil. Fry the garlic for one minute and add the tofu. Add the noodles plus a little water, about 1 Tbsp. Add fish sauce, sugar and oyster sauce.
Stir through the carrot, chives and mung beans and turn off the heat.
On a dry surface, place one of the spring roll wrappers, shiny side down, rough side up. About 1 inch from one corner (if square) of the wrapper place approximately 1 Tbsp of noodle mix.
Fold corner up and over the ingredients and gently roll back towards you, pressing into the noddle mix so that it forms a sausage.
Roll ‘sausage’ over the wrapper to half way. Fold in the sides and continue to roll to the end. Use a little water to seal the package up. Repeat process of making spring rolls until all mixture is used.
Heat 1-2 cups of vegetable oil over a high heat. Oil should be smoking. Gently slide in the spring rolls, one by one being careful not to have the oil spit and splatter.
Turn after 20 seconds when the spring roll is browned. Remove from the oil when the other side is browned.
Drain on paper towel and serve with sweet chilli dipping sauce.
