recipes
Asian Rolls
Crispy, deep-fried spring roll style snacks, or starters.
serves 8
15 min prep
if you liked this recipe, try...
ingredients
| 2 tablespoons finely chopped fresh coriander 1 teaspoon finely chopped fresh red chilli 2 teaspoons grated lime rind 1 cup vermicelli noodles, re-hydrated following packet directions 185g can John West Light Tuna in Springwater, drained and flaked 8 large spring roll pastry sheets 8 coriander sprigs 2 teaspoons cornflour blended with 3-4 teaspoons water Oil for deep-frying Dipping Sauce: ¼ cup soy sauce 1 tablespoon honey 1 tablespoon lime juice |
featured products
instructions
step 1
In a small bowl combine coriander, chilli, grated lime rind, vermicelli noodles and drained John West Light Tuna in Springwater.
step 2
Place approximately 2 tablespoons of noodle mixture, onto the centre of the top edge of a spring roll sheet. Fold the two outer edges over filling. Add a sprig of coriander and finish rolling up, sealing the edges by brushing lightly with a little of the cornflour mixture.
step 3
Heat oil in a deep fryer to 180°C and gently place 2-3 rolls into oil and deep fry for 2-3 minutes or until golden brown, place onto paper towel to drain. Repeat with remaining rolls. Combine all dipping sauce ingredients and serve with rolls.
recipe tip
To re-hydrate vermicelli noodles, soak in hot water for 20 minutes and drain well.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 573kJ (137Cal) | 782kJ (187Cal) |
| Protein | 5.8g | 7.9g |
| Fat - Total | 5.5g | 7.6g |
| - Saturated | 0.8g | 1.1g |
| Carbohydrate | 15.4g | 21.0g |
| - Sugars | 3.3g | 4.5g |
| Dietary Fibre | 0.7g | 1.0g |
| Sodium | 625mg | 854mg |
| Potassium | 95mg | 129mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Asian Rolls
Asian Rolls
Crispy, deep-fried spring roll style snacks, or starters.
ingredients
2 tablespoons finely chopped fresh coriander
1 teaspoon finely chopped fresh red chilli
2 teaspoons grated lime rind
1 cup vermicelli noodles, re-hydrated following packet directions
185g can John West Light Tuna in Springwater, drained and flaked
8 large spring roll pastry sheets
8 coriander sprigs
2 teaspoons cornflour blended with 3-4 teaspoons water
Oil for deep-frying
Dipping Sauce:
¼ cup soy sauce
1 tablespoon honey
1 tablespoon lime juice
instructions
step 1
In a small bowl combine coriander, chilli, grated lime rind, vermicelli noodles and drained John West Light Tuna in Springwater.
step 2
Place approximately 2 tablespoons of noodle mixture, onto the centre of the top edge of a spring roll sheet. Fold the two outer edges over filling. Add a sprig of coriander and finish rolling up, sealing the edges by brushing lightly with a little of the cornflour mixture.
step 3
Heat oil in a deep fryer to 180°C and gently place 2-3 rolls into oil and deep fry for 2-3 minutes or until golden brown, place onto paper towel to drain. Repeat with remaining rolls. Combine all dipping sauce ingredients and serve with rolls.
serves 8 15 min prep recipe tip
To re-hydrate vermicelli noodles, soak in hot water for 20 minutes and drain well.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au