Page title and description
Vegetarian mains
Spring vegetable rolls with toasted sesame dipping sauce
Ingredients
main
- 100g rice noodles, like udon or vermicelli
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tsp ginger, freshly grated
- 1 fresh green chilli, finely chopped
- 3-4 leaves wild garlic, shredded (or use 2 garlic cloves, finely chopped)
- ½ leek, shredded
- 150g purple sprouting broccoli, cut into small, even pieces
- 150g spring greens, shredded, tough stalks removed
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- pack rice spring roll wrappers or filo sheets
- vegetable oil for frying or brushing
for the sauce
- 2 tbsp soy sauce
- 1½ tsp rice wine vinegar
- pinch of sugar
- 1 red chilli, finely chopped
- 1 tbsp sesame seeds, toasted in a dry frying pan until golden
- a few fresh coriander leaves
Method
Prep time:
20 min
PT20M
Cooking time:
20 min
PT20M
main
-
Step 1
Cook the noodles according to the packet instructions. Drain, put in a bowl and toss in the sesame oil, then leave to one side. -
Step 2
Heat the oil in a large frying pan or wok and fry the ginger, chilli and dried garlic (if using) for a couple of minutes on a medium heat, so the garlic does not burn. -
Step 3
Add the leeks and purple sprouting broccoli and fry for a couple of minutes. -
Step 4
Add the spring greens and wild garlic if using, soy sauce and rice wine vinegar and fry, stirring constantly, until the greens have wilted. -
Step 5
Add the cooked noodles and stir to combine. -
Step 6
If you are using spring roll wrappers, cook them according to the packet instructions (they usually need soaking quickly in water to soften). -
Step 7
As they are quite thin, layer two together and fill with a spoonful of the greens, folding in the sides to seal and rolling to make a cigar shape. -
Step 8
You can then either fry them in a deep fat fryer until golden, or serve them as they are, just warm.
To make the sauce
-
Step 1
mix all of the ingredients together in a small bowl and serve alongside the warm spring rolls.
