Vegetarian Spring Rolls
Spring rolls are a classic appetiser at Chinese restaurants. These are made with lots of different Asian mushrooms and water chestnuts, which I love as they give the dish a unique texture and delightful crunch.
Ingredients 12
60 ml neutral-flavoured cooking oil, plus extra for deep-frying
30 g red asian shallot, thinly sliced
2 garlic cloves, crushed
150 g mixed Asian mushrooms, such as shiitake, enoki and wood ear, chopped
100 g water chestnut, canned, finely diced
1 tbsp sesame oil
2 tbsp light soy sauce
30 g garlic chives, chinese, chopped into 5 cm (2 in) lengths
48 spring-roll wrappers
salt and ground white pepper, to taste
sweet chilli sauce, to serve
black and white sesame seeds, toasted, to garnish
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Method 6
Heat a wok over a medium–low heat then add the . Fry the and . Add the and cook until softened. Season with salt and pepper. Add the and stir to combine.
Pour in the and . Add the and cook until wilted. Remove the wok from the heat and transfer to a bowl to cool. (This is important as the hot mixture will have too much liquid and may tear the wrappers while wrapping.) Discard the and clean the wok.
Place the with the pointy ends towards and away from you. Put 1 heaped tablespoon of the filling in the lower half and roll away from you while folding in the sides. Seal with some water at the end. Wrap the spring roll with another wrapper. Repeat with the remaining wrappers and filling.
Heat the extra in the clean wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Deep-fry the spring rolls in batches for 5–7 minutes until golden. Remove and drain on paper towel.
To serve, dip the warm spring rolls in sweet chilli sauce followed by some sesame seeds.
