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Crispy Mushroom Spring Rolls

Yields20 ServingsPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 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
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.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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