Fish & vermicelli spring rolls
100 g vermicelli noodles
1 tbsp peanut oil
250 g mixed Asian mushrooms, finely chopped
1 carrot, shredded
2 green onions, finely sliced
2-cm piece ginger, peeled, finely chopped
500 g skinless firm white fish, cut into
12 equal strips
12 spring roll wrappers (21.5 cm x 21.5 cm each)
DIPPING SAUCE
½ cup brown sugar
¹/ ³ cup water
2 tbsps rice-wine vinegar
1 red chilli, sliced
1 tbsp zest, grated
1 lime, juiced
2 tbsps coriander stems, finely chopped
1. SOAK noodles in just-boiled water following packet instructions. Drain and chop. Place in a bowl.
2. MEANWHILE, place mushrooms, carrot, onion and ginger into Philips Airfryer HD9238 and cook on high for 2 mins, until mushrooms are softened. Add to noodles, mix well…
