2 packets (500 g) dried bean curd skin
1 free-range egg, lightly beaten
vegetable oil, for deep-frying
125 ml (½ cup) sweet chilli sauce
50 g glass (bean thread) noodles
2 free-range eggs
2 tablespoons vegetable oil
½ small carrot, cut into fine julienne strips
½ small cucumber, cut into fine julienne strips
1 spring onion, cut into fine julienne strips
½ bunch mint, leaves picked
½ bunch coriander, leaves picked
50 g fresh black cloud ear fungus (½ packet), cores removed, finely sliced
45 g (½ cup) bean sprouts
To make the filling, soak noodles in hot tap water for 15 minutes. Drain thoroughly
and, using scissors, cut noodles into small lengths. Place in a large bowl and set aside.
Crack eggs into a bowl and lightly beat. Heat 1 tablespoon oil in a non-stick frying
pan over medium–high heat until the surface seems to shimmer slightly. Pour in half
of the beaten egg and tilt pan to spread mixture evenly over base and make an ‘egg
crepe’. Cook for 1 minute, without disturbing – the egg will bubble up and become
lightly golden underneath. Carefully slide egg crepe onto a plate lined with kitchen
paper to drain.
Wipe out pan, add another tablespoon of oil and remaining beaten
egg and repeat process. When crepes have cooled slightly, roll each one up individually and cut into 3 mm thick slices.
Add egg to noodles with remaining filling ingredients and mix thoroughly. Set aside.
Next, make and cook the spring rolls*
Using a sharp knife, cut each roll in half on the diagonal. Serve immediately,
with sweet chilli sauce for dipping.
* Read and follow the 'how to' guide here;
I had come to realise that many otherwise enthusiastic cooks were reluctant to try cooking Chinese food, because they thought the ingredients were too exotic or the technique too difficult. I decided it was high time someone wrote an easy to follow Chinese cookbook that would dispel the myth that Chinese cooking was not for the home cook by presenting simple recipes ... I could not have been more thrilled with the response.
Recipes from the book ‘Simple Chinese Cooking Class’ by Kylie Kwong & photography by Earl Carter, published by Lantern rrp $59.95.
Photo Credits: Earl Carter