Spring Rolls

  • veg2 tbsp sesame oil
  • 1 tbsp tamari (gluten-free soy sauce)
  • 2-3 garlic cloves, chopped
  • Small piece ginger, finely chopped
  • 4-5 medium shitake mushrooms, rehydrated for 15 minutes in 150ml hot water and then chopped (reserve soaking water)
  • 1 medium carrot, julienned
  • 1 small onion, or 4 scallions, chopped
  • 4-5 medium mushrooms, sliced
  • 1 celery stick, finely sliced
  • 75 g/ 3 oz thin noodles (e.g. bean thread, corn starch or rice)
  • 150 g / 6 oz cabbage, finely sliced;
  • 25 g / 1 oz chopped green beans / mangetout /edamame beans
  • 1/2 bell pepper, finely sliced;
  • 20-30 6 –inch Rice paper wrappers
  • 1 tbsp vegetable oil (to grease oven tray).
  1. Cook noodles according to packets instructions; drain, rinse in cold water and set aside.
  2. Put sesame oil; ginger, garlic and onions if using in a large saucepan and fry for 2-3 minutes.
  3. Add remaining vegetables, and continue to cook for 4-5 minutes, until vegetables soften and reduce in size.
  4. Add tamari, the drained noodles and some of the reserved shitake mushroom soaking water. Stir and cook for a couple of minutes.
  5. Rehydrate rice paper wrappers, one at a time, in a large pan of water. Fill with several tablespoons of filling mixture before rolling into shape.
  6. Coat 1-2 large ovenproof pans with a tablespoon of vegetable oil. Place the rolls on it.
  7. Bake in oven at Gas Mark 6 or 200 Celsius for 20-30 minutes, turning once or twice to ensure they become evenly crisp.
  8. Dip in tamari and enjoy.