Mini Spring Rolls with Chilli Cucumber Sauce


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Added to 18 cookbooks   This recipe has been viewed 8367 times

A perfect evening snack choice to entice your families and guests,Mini spring rolls with chilli cucumber sauce are simply great! The crispy spring rolls are enjoyed with a cooling and delicious cucumber and chilli sauce.

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Mini Spring Rolls with Chilli Cucumber Sauce recipe - How to make Mini Spring Rolls with Chilli Cucumber Sauce

Preparation Time:    Cooking Time: approx.20mins   Total Time:    
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Method

  1. Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
  2. Discard stems; slice caps thinly. cook noodles in large pan of boiling water, uncovered, until just tender; drain.
  3. Rinse under cold water; drain. cut noodles into 6 cm lengths.
  4. Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
  5. Blend cornflour with water in small bowl. spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
  6. Lightly brush edges of wrapper with a little cornflour mixture; roll to enclose filling, folding in ends.
  7. Roll should be 6 cm long. repeat with remaining noodle mixture, wrappers and cornflour mixture.
  8. Just before serving, heat oil in large pan; deep-fry spring rolls, in batches, until golden brown and cooked thorough.
  9. Drain spring rolls on absorbent paper. for the sauce, reserve ¼ cucumber. blend or process the remaining ingredients until smooth.
  10. Stir in reserved amount of cucumber. serve with the hot spring rolls.


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This recipe was contributed by coolgal on 19 Dec 2000


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