January 10, 2021 / Lyn Jones / 0 Comments
FOR SPRING ROLLS
500g bean sprouts
2 carrots
½ brown onion
1/3 bunch coriander
1-2 spring onions
150g dry bean or rice vermicelli noodles
1/5 cabbage
5 eggs
pinch pepper
1 tablespoon fish sauce*
1 packet spring roll pastry
Vegetable oil
½ cup plain flour
mint to taste
FOR SAUCE
2 cloves garlic
1/3 carrot
tip of spring onion
1 chilli finely diced
2 tablespoons fish sauce*
1 tablespoon sugar
2 cups water
Method:
FOR SPRING ROLLS
Soften noodles in bowl of warm water and drain. Finely chop carrots, brown onion and cabbage and mix in bowl. Add bean sprouts and noodles. Crack 4 eggs into mixture and stir in.
Stir in fish sauce and pepper. Finely chop spring onion, mint and coriander and stir in.
Crack one egg into small bowl. Add enough flour to make sticky paste.
Wrap handful of vegetable mixture diagonally in spring roll pastry, tucking in ends while rolling.
Stick down last corner with dab of egg and flour paste.
Deep fry in vegetable oil for approximately 40 seconds or until golden.
FOR SAUCE
Shred and mix all ingredients together in blender.
Tear end of cooked springs rolls and pour in sauce to taste.
* can substitute fish sauce with: Worcestershire sauce, coconut aminos, seaweed, Tamari, Oyster sauce, Vegan fish sauce
(from ABC Darwin recipes)
November 22, 2020 / Lyn Jones / 0 Comments
This makes a delicious dinner in warm weather & an easy lunch. You can make it the day ahead and take it to work. It’s seriously simple to make. Serves 4
Ingredients
100g rice vermicelli noodles
2 cups shredded cabbage
1 chilli, finely sliced
2 carrots (spiralized or shredded)
1.5 cups snow peas, finely sliced
3 spring onions, finely sliced
1 inch piece of ginger grated
1 Tab sesame seeds, toasted
1 Tab sunflower seeds, toasted
2 Tab almonds or peanuts, toasted
1 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp sesame oil
Juice of half a lime (slice the cheeks off to serve with and squeeze the juice from the centre bit)
1/2 tsp Chinese cooking wine or sake
1 cup coriander leaves
1/2 cup mint leaves, finely sliced
1 cup sliced cucumber (halved first)
1 cup bean shoots
Optional: 2 cups shredded cooked chicken (I used left over poached chicken from this salad recipe)
1. Soak noodles in hot water as per directions on the pan. Drain and cool under cold water.
Toast various seeds and nuts and shred carrots and cabbage. Prepare other vegies & herbs.
2. Dressing – combine ginger, lime juice, soy sauce, cooking wine, fish sauce and sesame oil.
3. Mix cabbage, snow peas, carrots, chilli – all but 1 Tab spring onions – noodles, chicken (if using) and the dressing together until well combined. Then toss through the toasted nuts.
4. Serve and top each portion with 1/4 of the cucumber, bean shoots and coriander. Enjoy!