I love a spring roll but in a bid to make my cooking more jazzy, I’ve made Savoy Cabbage Rolls. All part of my Vegetarian Week. They’re a great lunch or appetiser and go really well with a satay sauce!
- 4 Savoy Cabbage Leaves
- 1 Nest Vermicelli Noodles
- 1 Red Onion
- 50g Carrot
- 20ml Kikkoman Soy Sauce
It’s dead simple really, cut the woody part of the cabbage leaf off, bring a pan of salted water to the boil chuck in the cabbage leaves and blanche them for about 2 minutes, take out, cool and drain.
In the same pan, cook the noodles until just done, drain them and leave to one side to cool a bit.
Next, sliced the onion and very thinly slice (like matchsticks) the carrot. In a wok, fry the onion and carrot until soft and then add the noodles. Then, add the soy sauce and stir fry for another minute, transfer the noodle mix to a plate and cool.
Finally, it’s the fiddly bit, portion out the noodle mixture and wrap in each of the 4 cabbage leaves, and that is it really, leave them in the fridge to cool then take them to work for lunch or impress your dinner party guests with these little appetisers.