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Soy Spring Rolls with Chive, Egg & Vermicelli Noodles
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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)
Wash the Chinese chives and allow to dry. Cut the chives into 1 cm pieces.
Whisk eggs and season lightly with salt and pepper.
Add oil to a non-stick fry pan and swirl the egg mixture to cover the frypan. Cook for 1 minute on each side. Slice into 1cm slices and set aside.
Soak the vermicelli noodles in warm water for 15 minutes. Drain and cut into 1cm pieces.
Mix the Chinese chives and vermicelli noodles in a large mixing bowl.
Add in the minced pork into the mixing bowl (optional).
Season with soy sauce, oyster sauce, sugar, salt and pepper. Mix well to combine.
Lastly, add in the egg slices and season lightly with sesame oil.
To wrap the Soy Spring Roll
Place a piece of the soy sheer on a plate or flat surface. Place 2 teaspoons of the filling in the middle of the soy sheet.
Roll the soy roll tightly as shown in the photo. Brush egg white on the edge to secure the roll.
Reheat the frypan and add more cooking oil.
Shallow fry the soy spring rolls (sealed side first) in batches until golden.
Use paper towels to remove excess oil.
Slice the soy spring rolls into bite-size pieces.
Arrange on plate.
Serve warm with pickled cucumber and sweet chili sauce.
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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