SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about

BAKED SPRING ROLLS

INGREDIENTS

• 80g cellophane (mung bean) noodles
• 5 dried shiitake mushrooms
• 225g can water chestnuts, drained, rinsed, finely chopped
• 2 cups finely shredded wombok (Chinese cabbage) 
• 2 carrots, peeled, coarsely grated
• 65g (1 cup) fresh bean sprouts, ends trimmed
• 4 shallots, ends trimmed, thinly sliced
• 1/3 cup chopped fresh coriander
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons fish sauce
• 1 tablespoon caster sugar
• Pinch of white pepper
• 20 (21.5 x 21.5cm) frozen spring roll wrappers, thawed
• Olive oil spray
• Baby cos lettuce leaves, to serve 
• Fresh mint leaves, to serve
• Vietnamese dipping sauce, to serve

METHOD

Step 1

Place noodles and mushrooms in separate heatproof bowls. Cover with boiling water. Set aside for 10 minutes to soak. Drain. Remove stems from the mushrooms and discard. Finely chop mushrooms. Use kitchen scissors to cut noodles into short lengths. Combine noodles, mushroom, water chestnut, wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and white pepper in a bowl.

Step 2

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 1 spring roll wrapper in a diamond shape on a work surface. Spoon 2 tablespoonfuls of mushroom mixture across lower corner. Brush top corner with water. Fold in the sides and roll up to enclose filling. Place on the prepared tray. Repeat with remaining spring roll wrappers and mushroom mixture.

Step 3

Spray spring rolls with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for 15 minutes or until lightly golden.

Step 4

Cut spring rolls in half crossways. Serve with lettuce, mint and sauce.

And as always have a chilled day from the Viking