Ingredients
• 50g bean thread vermicelli noodles
• 50g black fungus
• 2 pieces of pre-fried tofu
• 4 carrots grated
• 1 taro grated
• 4 green onions, thinly sliced
• 1 onion
• 1/2 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon salt
• pinch of pepper
• 1 pack of rice paper wrappers (50 piece)
• 1 onion
• oil, for cooking
• iceberg lettuce, mint leaves and sweet chilli sauce, to serve (optional)
Method
1. Place noodles into a small heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain. Roughly chop.
2. Place dried fungus in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain.
3. Fry onions for a couple of minutes. Add tofu, salt, pepper, sugar & soy sauce and continue to fry for another two minutes. Add the remainder ingredients, dried fungus, carrot, taro, noodles and fry for another minute or so. Turn off heat.
4. Line a tray with a damp tea towel. Place 2 tablespoonfuls of the mixture along edge of wrapper closest to you. Fold in sides. Roll up to enclose filling. Brush edge with flour mixture. Press to seal. Place onto tray. Repeat with remaining rice paper wrappers. This should make 50 spring rolls.
5. Preheat oven to 160C. Pour oil into a wok to half-fill it. Heat over medium-high heat until hot. Cook spring rolls, in batches, for 5 minutes or until light golden. Remove to a wire rack. Keep warm in oven.
