Vegetable Spring Rolls with Chilli-Plum Sauce
Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 30 minutes to soak. Drain. Thinly slice.
- Cook45 min
- Total45 min
- Serves2
- LevelIntermediate
Ingredients
- 5 dried shiitake mushrooms
- 1 tbsp. peanut oil
- 1 large carrot, peeled, cut into matchsticks
- 2 tsps. grated fresh ginger
- 150g (2 1/2 cups) finely shredded wombok (Chinese cabbage)
- 50g (2/3 cup) bean sprouts
- 40g (1/4 cup) roasted unsalted peanuts, finely chopped
- 3 tsps. soy sauce
- 2 tsps. sesame oil
- Pinch white pepper
- 12 (215 x 215mm) frozen spring roll wrappers, just thawed
- 125ml (1/2 cup) SPC Plum Sauce
- 1 tbsp. hot chilli sauce
- 1.5L (6 cups) peanut oil, extra
Method
- Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 30 minutes to soak. Drain. Thinly slice.
- Heat the peanut oil in a large frying pan over medium-high heat. Add the carrot and stir-fry for 2 minutes. Add the mushroom, ginger, wombok and bean sprouts. Stir-fry for 2 minutes or until just tender. Stir in the peanuts, soy sauce and sesame oil. Season with salt and white pepper. Transfer the vegetable mixture to a bowl and set aside to cool.
- Place 1 spring roll wrapper on a clean work surface. Place a heaped tablespoon of the filling diagonally across one corner. Brush the opposite corner with water. Fold in the sides. Roll up to enclose the filling. Place on a baking tray. Repeat with the remaining wrappers and filling.
- Combine the plum sauce and chilli sauce in a small bowl.
- Preheat oven to 80°C. Heat extra peanut oil in a saucepan or wok to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 15 seconds). Add half the spring rolls and cook, turning occasionally, for 2 minutes or until crisp and golden. Transfer to a tray lined with paper towel to drain. Place on a baking tray and place in oven to keep warm. Repeat with remaining spring rolls. Serve with chilli-plum sauce.
