A party favourite - vegetable spring rolls with dipping sauce.
Category
Snack
Servings
4
Prep time
30 minutes
Cook time
10 minutes
A party favourite - vegetable spring rolls with dipping sauce.
Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Dipping sauce
Directions
In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
- Add salt, MSG and soy sauce. Mix well.
- Add the corn flour mixture and stir until it thickens.
- Remove from heat and let it cool.
- Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
- Roll up the wrapper tightly, tucking in the sides as you go.
- Brush the edges with water to seal the roll.
- Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
- Serve with dipping sauce and enjoy!
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