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you’ll also need
- 150 g
(5oz) cooked rice vermicelli
- 150 g
(5oz) bamboo shoots
- 1
carrot, coarsely grated
3 spring onions, finely sliced
- 1
garlic clove, crushed
- 25 ml
(1fl oz) soy sauce
- 1 Tbsp.
oil, plus extra to brush
Large handful fresh coriander, finely chopped
1-2 tsp toasted sesame oil
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Roughly chop vermicelli into bite-sized pieces; put into a large bowl. Roughly cut bamboo shoots into matchsticks and add to vermicelli with the carrot, spring onions, garlic, soy sauce and some seasoning.
- Step 2
Heat the oil in a large wok or frying pan over high heat and add vermicelli mixture. Cook for a few min, stirring occasionally, until the veg are tender. Take off heat and leave to cool.
- Step 3
Mix in coriander and sesame oil; check seasoning. Put a spring roll wrapper on a board and spoon ⅙ of the vermicelli mixture along one edge, leaving a 2.5cm (1in) border on each side. Fold in the sides over the filling, then roll up (encasing the filling), sealing with a little water. Repeat with remaining mixture and wrappers.
- Step 4
Arrange the spring rolls seam-side down on a non-stick baking tray and brush with oil. Cook in the oven for 20-25min until golden brown. Allow to cool for a few min, then serve with sweet chilli sauce.
Also try our home-made Chicken chow mein.
For spring roll wrappers
You can find spring roll wrappers in the frozen section of an Asian cook shop. Alternatively, use sheets of filo pastry trimmed to size.
Per Serving:
- Calories: 115
- Total carbs: 16 g
- Sugars: 1 g
- Total fat: 4 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
