Spring Rolls
Spring Rolls with Sweet and Sour Sauce
Sweet and Sour Sauce
Ingredients
3 tbsp tomato puree
2 tbsp white wine vinegar
2 tsp sugar
Method
Place all ingredients in a saucepan and cook until thick enough to coat the back of the spoon
Spring Rolls
Ingredients
12 spring roll wrappers
3 cloves garlic
20g ginger
1 red chilli
300g stir fry pack
100g of mixed mushrooms e.g. wood ear, shitake, chestnut
Handful of bamboo shoots
3 tsp of dark soy sauce
1 tsp sesame oil
1 tsp cornflour
1 spring onion
2 tsps toasted sesame seeds
2 tbsp plain flour
2 tbsp of water
Vegetable oil
Method
Begin by finely chopping the all of the veg. If you’re using dried mushrooms rehydrate in water and chop finely
Add vegetable oil into a large frying pan or wok and grate in the ginger, add the minced garlic and finely chopped chilli. Fry the aromatics for a couple of minutes until fragrant
Place the stir fry pack of veg in the pan along with the dark soy sauce and sesame oil
Add in your sliced mushrooms and bamboo shoots and fry off for a couple of minutes
Sprinkle over a teaspoon of cornflour to help absorb any excess liquid
Stir in the sliced spring onion and toasted sesame seeds
Take your veg off the heat and set to one side until it’s cool to touch
Make a thick paste by stirring together the plain flour and water
Take a spring roll wrapper and place it down so that a point of the wrapper faces towards you
Shape a couple of spoonfuls of filling into a long shape across the wrapper about an inch from the point nearest you
Fold the bottom edge of the wrapper over the mixture then fold in both sides to create an envelope
Roll it up tightly, ensuring there are no air pockets and seal the end point of the wrapper with a little of your paste so that it sticks to the rest of the roll
Repeat until all the mixture is used. If there are any holes in the wrapper seal with the paste
Deep fat fry the spring rolls at 180 degrees until golden
Serve with sweet and sour sauce
