- 1 iceberg lettuce
- 1 tablespoon olive oil
- 3 green onions, thinly sliced diagonally
- 500g pork mince
- 1 small carrot, peeled, grated
- 1 zucchini, grated
- 1 small red capsicum, deseeded, finely diced
- 125g can corn kernels, drained
- 1/3 cup Lee Kum Kee Panda brand Oyster Sauce
- 1/4 cup tomato sauce
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With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
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Heat oil in a frying pan over medium heat. Add green onions. Cook for 1 minute. Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
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Add carrot, zucchini, capsicum and corn. Stir well. Combine oyster sauce and tomato sauce in a jug. Add to mince mixture. Stir well. Bring to the boil. Reduce heat. Simmer for 2 minutes.
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Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups. Serve
- 100g packet vermicelli noodles
- 1 tablespoon peanut oil
- 3 green onions, sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled, coarsely grated
- 1 1/2 cups shredded Chinese cabbage[
- 227g can water chestnuts, drained, roughly chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 teaspoons cornflour
- 20 frozen spring roll wrappers (21.5cm square), thawed
- vegetable oil, for frying
- sweet chilli sauce, to serve
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Preheat oven to 150°C. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
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Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
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Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling.
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Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.
- 2pkts 2 minute noodles
- Boiling water
- 2tbsp sugar
- 4tbsp white vinegar
- 1/2 cup olive oil
- 2 sticks celery
- 6 spring onions/chives
- 1/8 cabbage, shredded
- 3tbsp toasted slivered almonds
- Prepare noodles with sugar added to the boiling water.
- Chop celery & spring onions/chives and shred cabbage. Toast almonds.
- Mix all. Serve warm.