Asian Dinner Appetizer: Vegetarian Spring Rolls

This past weekend we had my husband's cousin and his girlfriend out to visit and I made an Asian feast for us. For an appetizer I chose Vegetarian Spring Rolls, followed by a main course of Cashew Chicken and Veggie Fried Rice, and for dessert festive Pumpkin Won tons.

Adapted from Stir Frys cookbook by Lansdowne Publishing Pty Ltd.

Yields 18 Spring Rolls

2 oz rice vermicelli
2 Tbsp vegetable oil
1 onion finely chopped
2 cloves garlic, chopped
2 Tbsp peeled and grated fresh ginger
2 cups shredded green cabbage
2 carrots, peeled and grated
4 fresh mushrooms, chopped
1 tsp coriander
1 cup fresh bean sprouts
2 tsp fish sauce
2 tsp cornstarch mixed with 2 Tbsp water
18 refrigerated egg roll wrappers
vegetable oil for deep-frying
Thai chili sauce for dipping

Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths. In a wok over medium-high heat, warm 2 tablespoons oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until softened, 1-2 minutes. Remove from heat and stir in carrots, coriander, bean sprouts, mushrooms, noodles and fish sauce. Mix well and cool completely.

Place a egg roll wrapper on work surface and cover others with a damp kitchen towel to prevent them from drying out. Using your fingers, wet edges with cornstarch and water mixture. Place 1 heaping tablespoon of filling in the middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.

Ina wok, heat oil to 375 degrees on a deep frying thermometer. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a stainless steel strainer or slotted spoon, remove from wok and drain on paper towels. Serve warm with chili sauce.