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Green spring rolls with tomato, soy and lime dressing
Green spring rolls with tomato, soy and lime dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Choy sum spring rolls served with tangy dressing, delicious steamed or at room temperature.
Ingredients:
  • 300ml vegetable liquid stock
  • 4 bunches choy sum, stems removed
  • 18.20 gm olive oil
  • 40.00 ml pine nuts, toasted
  • Basil, to garnish
  • Coriander leaves, to garnish
  • 2 vine-ripened tomatoes, seeds removed, finely chopped
  • 60ml olive oil
  • 21.00 gm salt-reduced soy sauce
  • 21.00 gm lime juice or lemon juice
  • 5.00 gm caster sugar
  • 1 garlic clove, crushed
Instructions:
  • In a saucepan, gently simmer the stock. Dip 4 large outer leaves into the simmering stock for 30 seconds until they soften. Remove the leaves and lay them flat on a board. Trim any raised part of the stem along the leaf to flatten it. Set aside.
  • In a frypan over medium heat, gently wilt the remaining leaves in heated oil. Simmer in stock for 2-3 minutes until tender and vibrant. Drain, lightly squeeze, and allow to cool.
  • Separate leaves into 4 piles and shape each into a compact 3cm ball. Place them on the outer leaves. Roll tightly from the stem end, tucking in the sides to create a spring roll. Wrap each roll snugly in plastic wrap and chill until ready to use.
  • Prepare the dressing by combining all ingredients in a bowl and adjusting seasoning to your liking. Unwrap the rolls, cut them in half, and place on plates. Drizzle with the dressing, sprinkle with pine nuts, and garnish with basil and coriander before serving.

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