Spring rolls are a must for any Chinese-inspired feast. These veggie crispy spring rolls are packed with crunchy colourful veg, ready in just under an hour. The perfect canapé for your next dinner party.
Contents
Ingredients
- 3 tsp.sesame oil
- 1red onion, sliced
- 2cloves garlic, finely chopped
- 100 gshiitake mushrooms, sliced
- 320 gpacket chopping Chinese-inspired stir fry mix
- 1 Tbsp.Shaoxing rice wine
- 1 Tbsp.soy sauce, plus extra to serve
- 1 tsp.sugar
- 10-12 spring roll wrappers
- 1egg, beaten
- Vegetable oil, to deep fry
- Sweet chilli sauce, to serve
Directions
-
- Step 1In a large pan over medium heat add 1 tsp of sesame oil. Add the sliced red onion and cook for 2 minutes. Add the garlic and fry for a further 1 minute and add the mushrooms to cook for 2 minutes.
- Step 2Add the Shaoxing wine and fry for 30 seconds before adding the chopped veggies. Cook for 3 minutes until starting to soften. Add the final 2 tsp of sesame oil, soy sauce, and sugar and cook for 2 minutes.
- Step 3Take off the heat and leave to cool completely. Lay a piece of spring roll wrapper diagonally, corner facing you, onto a flat surface and add a generous spoonful of the mixture to the middle/bottom of the wrapper.
- Step 4From the bottom, roll over once to cover the filling then turn the sides in as if you are wrapping a present (it should be a tube shape). Once all is tucked in, roll the mixture towards the top corner. Just before enclosing the last roll, brush over egg wash to the top flat corner and finish by rolling to stick together. Leave to one side to chill and carry on with the rest.
- Step 5In a large deep pan add the vegetable oil until approx. 1/3 full. Depending on the size of the pan, add the spring rolls and cook in batches. Make sure you submerge the rolls to fully cover them in oil.
- Step 6Deep fry for 4 minutes ensuring they become golden all over. Serve with extra soy sauce and chilli sauce for dipping.