Sprout top and sesame spring rolls
Vegetarian mains
Sprout top and sesame spring rolls
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
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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.
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Step 2
Add the sesame seeds and toss. Cook for a further few minutes
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Step 3
Add the noodles and all the rest of the ingredients. Stir really well.
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Step 4
Wrap the mixture in the spring roll wrappers and fry gently in vegetable oil until golden brown and crispy on all sides.
