Mini Spring Rolls with Chilli Cucumber Sauce
Added to 18 cookbooks
This recipe has been viewed 8763 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.
- Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
- Discard stems; slice caps thinly. cook noodles in large pan of boiling water, uncovered, until just tender; drain.
- Rinse under cold water; drain. cut noodles into 6 cm lengths.
- Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
- Blend cornflour with water in small bowl. spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
- Lightly brush edges of wrapper with a little cornflour mixture; roll to enclose filling, folding in ends.
- Roll should be 6 cm long. repeat with remaining noodle mixture, wrappers and cornflour mixture.
- Just before serving, heat oil in large pan; deep-fry spring rolls, in batches, until golden brown and cooked thorough.
- Drain spring rolls on absorbent paper. for the sauce, reserve ¼ cucumber. blend or process the remaining ingredients until smooth.
- Stir in reserved amount of cucumber. serve with the hot spring rolls.
This recipe was contributed by coolgal on 19 Dec 2000
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