Crispy Mushroom Spring Rolls

  • Serves: 20
  • Preparation: 1 hour
  • Cooks In: 20 minutes
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Ingredients

1 tbs peanut oil plus extra oil for deep-frying
1/3 cup slivered almonds, toasted
400g cup mushrooms, finely diced
4 green onions, thickly sliced
1 medium carrot, peeled & grated
2 cups shredded Chinese cabbage
50g bean sprouts, trimmed
1/2 cup sweet chilli sauce
330g pkt spring roll pastry sheets

Method

1

Heat 1 tbs oil in a large frying pan over medium-high heat. Add the almonds, mushrooms, green onions, carrot & Chinese cabbage & cook, stirring occasionally, for 5-6 minutes or until vegetables are soft. Remove from heat & stir in bean sprouts & 2 tbs sweet chilli sauce. Set the pan aside for 30 minutes for mixture to cool slightly

2

To make the spring rolls, place 2 tbs mushroom filling onto one corner of a spring roll wrapper. Fold the wrapper over the filling. Brush the opposite corner with cold water & wrap firmly, folding in the sides & pressing to seal. Repeat using the remaining filling & spring roll wrappers

3

Heat the oil in a medium saucepan or wok over medium-high heat until apiece of spring roll pastry sizzles when dropped into the oil. Deep-frythe spring rolls, in batches of 4, for 2-3 minutes or until golden. Remove & drain on paper towel.

4

Serve immediately with the remaining sweet chilli sauce for dipping. Variation: Replace the almonds with roughly chopped, roasted, unsalted peanuts & add 1/2cup fresh coriander leaves to the spring roll filling.

Ingredients

 1 tbs peanut oil plus extra oil for deep-frying
 1/3 cup slivered almonds, toasted
 400g cup mushrooms, finely diced
 4 green onions, thickly sliced
 1 medium carrot, peeled & grated
 2 cups shredded Chinese cabbage
 50g bean sprouts, trimmed
 1/2 cup sweet chilli sauce
 330g pkt spring roll pastry sheets

Directions

1

Heat 1 tbs oil in a large frying pan over medium-high heat. Add the almonds, mushrooms, green onions, carrot & Chinese cabbage & cook, stirring occasionally, for 5-6 minutes or until vegetables are soft. Remove from heat & stir in bean sprouts & 2 tbs sweet chilli sauce. Set the pan aside for 30 minutes for mixture to cool slightly

2

To make the spring rolls, place 2 tbs mushroom filling onto one corner of a spring roll wrapper. Fold the wrapper over the filling. Brush the opposite corner with cold water & wrap firmly, folding in the sides & pressing to seal. Repeat using the remaining filling & spring roll wrappers

3

Heat the oil in a medium saucepan or wok over medium-high heat until apiece of spring roll pastry sizzles when dropped into the oil. Deep-frythe spring rolls, in batches of 4, for 2-3 minutes or until golden. Remove & drain on paper towel.

4

Serve immediately with the remaining sweet chilli sauce for dipping. Variation: Replace the almonds with roughly chopped, roasted, unsalted peanuts & add 1/2cup fresh coriander leaves to the spring roll filling.

Crispy Mushroom Spring Rolls

Tags:

 Asian, Vegetarian

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