Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
10
For the chilli dipping sauce
- 60grams caster sugar
- 1/3 cup rice wine vinegar
- 2 cloves garlic, chopped
- 2 red chillies, finely chopped
- 1tablespoons Chinese cooking wine
- 1tablespoons vegetable oil
- 1L vegetable oil, for deep-frying
- 15grams dried shiitake mushrooms, soaked in boiling water for 20 mins
- 1 small carrot, cut into match sticks
- 3 spring onions, cut into match sticks
- 85grams white cabbage, shredded
- 2 cloves garlic, crushed
- 1 fresh root ginger, 2cm piece, peeled and grated
- 2tablespoons tamari
- 1/2tablespoons Chinese five-spice powder
- 60grams beansprouts
- 20 pancakes
Description
You can fry these ahead and crisp them up in a hot oven just before serving. Look for rice pancakes in Asian stores.
Method
Step 1 of 3
Drain and finely chop the mushrooms and mix together with the next 5 ingredients. In a small jug, mix the tamari, wine, and five-spice powder. Heat the oil in a frying pan or wok, add the vegetable mix, mushrooms, and bean sprouts, and stir-fry for 1 minute. Add the tamari mix and simmer for 30 seconds. Remove from the heat and leave to cool.
Step 2 of 3
For the sauce, place the ingredients in a medium pan with 4 tablespoons water, boil, then simmer for 5 minutes or until slightly thickened. Cool.
Step 3 of 3
Dip a pancake in a bowl of warm water for 10-15 seconds or until soft. Lay it on a damp tea towel and blot until slightly sticky. Place a heaped dessert spoonful of filling in the centre. Fold the bottom of the pancake up over the filling, fold in the sides, rolling up the pancake tightly. Soak second pancake, wrap it around the first layer, and set aside. Repeat until the filling is used up. Heat the oil in a deep-fat fryer or large pan until it reaches 180°C. Do not leave the fryer or pan unattended, switch off when not using, and keep a fire blanket nearby in case of fire. Cook the spring rolls in the hot oil, 2 at a time, for 3-4 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you fry the remainder. Serve the rolls hot with the chilli dipping sauce.
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