VEGETABLE SPRING ROLLS

Ingredients

• 250gm packet rice noodles
• 1/4 chinese cabbage
• 2 small carrots
• 4 spring onions
• 8 snowpeas, strings removed
• 4 mushrooms
• 1 packet srping roll pastry
• 1 small piece of ginger
• 1 tablespoon kechap manis
• 1 cup light olive oil to fy

TO SERVE

• soy sauce

Equipment

• Large mixing bowl
• Kiddies Food Kutter
• Electric fry pan
• Chopping board
• Measuring spoons
• Wooden Spoon
• Zester
• Jug
• Tongs
• Paper towel

Method

1. Adult to pre- soak noodles
2. Shred Cabbage
3. Grate carrot
4. Slice snowpeas and spring onion into thin strips
5. Cut mushrooms into small pieces
6. Grate ginger
7. Place all vegetables, ginger and kechap manis in bowl with noodles and mix well.
8. Place a heaped tablespoonful of mixture onto corner of pastry. Fold corner over filling.
Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
9. Pour oil into frypan or wok. Heat over medium-high heat until a piece of pastry dropped into oil sizzles.
10. Fry spring rolls until golen (Adult job).
11. Drain on paper towel and serve with soy sauce.