Sprout top and sesame spring rolls

Vegetarian mains

Sprout top and sesame spring rolls

Name: Sprout top and sesame spring rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6

Starter Serves 6 30 min

Brussels sprouts makes a very English addition to this Asian classic: stir-fried veggies and noodles nestled together in wrapping papers and fried until golden and crisp. For a lighter morsel, brush your rolls with oil and bake at 180C for 15 minutes, turning them over halfway through. Meat-eaters can add in cooked prawns, or shredded cooked duck or chicken.

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

Cooking time: 10 min

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.