Fish And Vermicelli Spring Rolls

1. 1

   Soak noodles in boiling water. Drain and chop. Place in a bowl.

2. 2

   Meanwhile, heat oil in a large skillet on high heat. Saute mushrooms, carrot, onion and ginger 4-5 mins, until mushrooms are softened. Add to noodles; mix well and cool.

3. 3

   Place a spring roll wrapper on work surface with corner pointing towards you. Place 1 heaping tablespoon mixture in the corner. Top with fish strip. Brush edges of wrapper with water. Fold corner over filling, fold edges in, then roll up tightly. Place seam-side down, on tray. Repeat with remaining filling and wrappers.

4. 4

   In a wok or deep saucepan, heat oil on high heat to 325u00b0F. Fry spring rolls in 2 batches, 3-4 mins each, turning, until golden. Drain on paper towels. Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.