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Vegetable spring rolls with chilli-plum sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious vegetable spring rolls with spicy plum dipping sauce.
Ingredients:
  • 5 dried shiitake mushrooms
  • 18.20 gm peanut oil
  • 1 large carrot, peeled, cut into matchsticks
  • 2 tsp 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
  • 15.90 gm soy sauce
  • 2 tsp sesame oil
  • Pinch of white pepper
  • 12 (215 x 215mm) frozen spring roll wrappers, just thawed
  • 125ml (1/2 cup) Plum Sauce
  • 20.80 gm hot chilli sauce
  • 1.5L (6 cups) peanut oil, extra
Instructions:
  • Place the mushrooms in a heatproof bowl, cover with boiling water, and let them soak for 30 minutes. Drain and thinly slice.
  • In a large frying pan over medium-high heat, heat peanut oil. Stir in carrot and cook for 2 minutes. Add mushroom, ginger, wombok, and bean sprouts. Cook for 2 minutes until just tender. Mix in peanuts, soy sauce, and sesame oil. Season with salt and white pepper. Transfer the vegetable mixture to a bowl and let it cool.
  • Lay a spring roll wrapper on a clean surface. Add a generous spoonful of the filling diagonally across one corner. Moisten the opposite corner lightly with water. Fold the sides in and roll up to seal the filling. Transfer to a baking tray and continue with the rest of the wrappers and filling.
  • Mix the plum sauce and chili sauce in a small bowl.
  • Preheat oven to 80°C. Heat more peanut oil in a saucepan or wok until it reaches 180°C (you'll know it's ready when a cube of bread turns golden-brown in 15 seconds). Fry half of the spring rolls, turning occasionally, for 2 minutes until crisp and golden brown. Transfer to a paper towel-lined tray to drain, then keep warm in the oven on a baking tray. Repeat with the remaining spring rolls and serve with chili-plum sauce.

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