Fish And Vermicelli Spring Rolls - cooking recipe

Ingredients

4 oz vermicelli noodles
1 tbsp peanut oil, plus additional, to deep fry
9 oz mixed Asian mushrooms, finely chopped
1 None carrot, shredded
2 None green onions, thinly sliced
1 piece (3/4 inch) ginger, peeled and finely chopped
1 lb skinless firm white fish fillets, cut into 12 strips
12 None spring roll wrappers (8-inch squares)
None None Dipping sauce of choice, to serve

Preparation

Soak noodles in boiling water. Drain and chop. Place in a bowl.
Meanwhile, heat oil in a large skillet on high heat. Saute mushrooms, carrot, onion and ginger 4-5 mins, until mushrooms are softened. Add to noodles; mix well and cool.
Place a spring roll wrapper on work surface with corner pointing towards you. Place 1 heaping tablespoon mixture in the corner. Top with fish strip. Brush edges of wrapper with water. Fold corner over filling, fold edges in, then roll up tightly. Place seam-side down, on tray. Repeat with remaining filling and wrappers.
In a wok or deep saucepan, heat oil on high heat to 325\u00b0F. Fry spring rolls in 2 batches, 3-4 mins each, turning, until golden. Drain on paper towels. Serve with dipping sauce.