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Spring Onion and Mushroom Spring Rolls

These are easy to make spring rolls which are a great tasting starter.

Prep: 12 mins
Cook: 10 mins
Serves: 4
    • 1 tbsp. vegetable oil
    • 250g mushrooms, finely chopped, including Shitake (if available)
    • 1 bunch spring onions, finely chopped
    • 100g ready to wok, Vermicelli rice noodles (snipped into small 4cm lengths)
    • Small bunch chives, finely chopped, to garnish
    • 6 tbsp. Blue Dragon Oyster Sauce
    • 6 Blue Dragon Spring Roll wrappers
    1. In a saucepan add the oil and sweat the mushrooms with the spring onions until soft and the water has cooked off. Leave to cool.
    2. Add the rice noodles, chives and Oyster Sauce. Stir through to coat.
    3. Fold spring roll wrappers according to preparation instructions. Then fold again into another wrapper so that a double thickness is achieved. Leave to stand and dry out for 5 minutes.
    4. When ready to eat deep-fry for 2 minutes or until golden brown. Serve with Sweet Chilli Dipping Sauce.

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