Maggie Beer's Lemon Tart
For freshness at the end of a meal, this tart, inspired by Sydney chef Tony Bilson’s recipe, never f...
375g fresh, thin, egg noodles
1/4 Chinese cabbage, finely shredded
2 small carrots, coarsely grated
4 green onions, thinly sliced
12 button mushrooms, roughly chopped
75g packet spring roll pastry, thawed
Peanut oil or light olive oil, for frying
Sweet chilli sauce to serve
1. Place noodles into a heat-proof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water.
2. Combine noodles and vegetables in a bowl. Mix well. Place 1 pastry sheet onto a flat surface, with 1 corner facing you.
3. Place a heaped tablespoon of mixture onto corner of pastry. Fold corner over filling. Brush opposite corner with cold water. Roll up. Press to seal. Repeat with remaining filling and pastry.
4. Pour oil into a saucepan or wok so it is one-third full. Heat over medium-high heat until a piece of bread dropped into oil sizzles. Deep-fry spring rolls, 3 at a time, for 3 to 4 minutes or until golden. Drain on paper towel.
*Serve with sweet chilli sauce.