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Recipe makes 26 spring rolls

 

Part 1: Spring roll filling 

• Cabbage - 1/2

• Carrot - 1

• Capsicum - 1

• Onion - Half

• Mushrooms - 4

• Rice vermicelli noodles - 100gm

• Black pepper - 1 tsp

• Soy sauce - 3 tb

• Salt - to taste

 

Roughly chop all the vegetables, so that they are about a centimeter in size, the mushrooms can be thinly sliced but in larger pieces.

 

Place all filling items except noodles in non-stick frying pan/skillet to cook with some water and cover with a lid until softened. Then add 1 cup of water, put noodles into water and cover with veggies. Noodles will soften in about 2 to 3 minutes, and water will be absorbed and there should be no water left in the frying pan/skillet. 

 

Allow the filling to cool completely before filling the wrapper.

 

Part 2: Wrapper/coating

• Cornflakes(Gluten-free) 2 cups crushed into a fine crumb

• Sesame seeds - 1 cup

• Salt to taste

• Rice-paper - 26 rounds

Prepare the crumb by mixing the crushed cornflakes, sesame seeds and salt in a bowl. 

 

Rotate the rice-paper in warm water. Ensure this is a swift motion (5 secs approx for each piece) - do not soak the rice-paper as it will be difficult to work with. If the rice-paper seems a little hard this is ok it will continue to absorb the water and will soften up.

 

Place 2 tablespoons of mix in the bottom center of the rice-paper (ensure not to overfill) roll over the bottom part of the rice paper over the filling and tuck in sides as you roll. 

 

Then roll the spring roll in the crumb mix and place on a non-stick baking sheet.

 

Preheat oven to 180°C/356°. Cook for 20-30 minutes or until golden and crispy. Serve with your favorite dipping sauce.

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