Page title and description

Sprout top and sesame spring rolls
Vegetarian mains
Sprout top and sesame spring rolls
Ingredients
- 2cm fresh ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 fresh red chilli, finely chopped
- 2 tbsp vegetable oil
- 1 bunch spring onions, finely sliced
- 1 head sprout tops, stalks removed, leaves shredded
- 1 tbsp sesame seeds
- 100g rice vermicelli, boiled in water for 5 mins and well drained
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin, optional
- 1 handful coriander, finely chopped
- spring roll wrappers
- vegetable oil, for frying
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
-
Step 1
Fry the ginger, garlic and chilli in the oil in a wok on a medium heat. Before they colour add the spring onion and sprout tops and stir fry until everything starts to wilt. -
Step 2
Add the sesame seeds and toss. Cook for a further few minutes -
Step 3
Add the noodles and all the rest of the ingredients. Stir really well. -
Step 4
Wrap the mixture in the spring roll wrappers and fry gently in vegetable oil until golden brown and crispy on all sides.