So, I bought a deep fryer last week. Never will I have to oven bake chips again!
Retrospectively, it was a bad idea as I foresee a lot of deep-fried goodness in our future, which cannot be good. Someone even suggested deep fried Mars Bars.
I opted for the slightly healthier option of deep fried vegetarian spring rolls instead. They’re surprisingly easy to make; just cook up your filling, fill the spring rolls, fry and there you go! You’ll need to make a trip to your local Asian supermarket if you want an authentic filling, but really you can just use whatever you have in the fridge.
Vegetarian Spring Rolls
makes about 20 small spring rolls
100g mung bean vermicelli (also known as glass noodles or sotanghoon)
50g fresh shiitake mushrooms, or dried shiitake rehydrated in hot water
1 small brown onion, finely diced
2 cloves garlic, finely diced
1 small carrot
1 small bunch of whatever green veggie you have lying around, I used broccollini
3 spring onions (optional)
2 tbsp vegetarian oyster sauce
1 tbsp water (or water from dried shiitake mushrooms)
1 tbsp soy sauce
½ tsp sugar
½ tsp fish sauce
pinch of salt
2 tbsp oil
½ packet spring roll wrappers (check the packet that it specifies for frying)
- Soak vermicelli in warm water, about 15 minutes until soft. They go semi-translucent when ready. Drain and reserve.
- Finely dice the onions and garlic. Thinly slice the mushrooms, tofu, onion, garlic, green veg and spring onions. Cut the carrot into fine julienne, or grate with a coarse grater. Combine all the veggies.
- Mix oyster sauce, water, soy sauce, sugar, fish sauce and salt in a small bowl and stir.
- Heat oil and add all the veggies and tofu at once. Cook over a medium heat, stirring until the vegetables have just cooked through. Add the vermicelli and stir to combine. Add the sauce mix and cook until the water in the filling has evaporated. Taste and season as necessary.
- Separate the spring roll wrappers and use approx 1 heaped tbsp of filling for each roll – it compresses down as you wrap it.
- Fry until the wrappers take on a light brown colour – not until golden brown or you’ll find that the filling will be burnt. If you don’t have a deep fryer, use a wok with 2cm of oil.
Sweet chilli sauce makes a good accompaniment.