This recipe is inspired from one of my favourite yum cha dishes - the vegetarian beancurd rolls.
My version is filled with chives, vermicelli noodles, egg and pork mince. Usually it is served in steamed basket, but I think you'll agree it tastes better inside the crispy exterior.
300g Chinese chives
150g pork mince (optional)
50g dried vermicelli noodles
1 packet soy sheet
4 tablespoons cooking oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1/2 teaspoon Sesame oil
Salt and pepper to season
Sweet chilli sauce (optional)
Marinated pickled cucumber (optional)
To wrap the Soy Spring Roll
Enjoy a delicious snack in the comfort of your home!
These are so addictive and delicious, make a batch because they will disappear fast.
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