Spring rolls with chilli plum sauce

Impress your guests with these delicious, filled and rolled Chinese appetizers.
Spring rolls with chilli plum sauce
36 Item


Spring rolls
Chilli plum sauce


1.Place mushrooms in a heatproof bowl, cover with boiling water, stand 20 minutes. Drain the mushrooms; discard stems, chop caps finely.
2.Combine mushrooms with the remaining ingredients, except the wrappers, egg and vegetable oil, in a large bowl; mix well.
3.For each roll, place 2 teaspoons of filling across one corner of the wrapper. Brush the edges of the wrapper with a little of the egg, tuck in the ends and roll up to enclose filling.
4.For the chilli plum sauce, combine all ingredients in a small bowl and mix well.
5.Deep-fry spring rolls in batches in hot oil until golden brown and cooked through; drain on absorbent paper.
6.Serve spring rolls with chilli plum sauce.

The filling can be made several hours ahead. The rolls can be made up to two hours ahead. Place in a single layer on a tray lined with plastic wrap. Cover and refrigerate. Deep-fry just before serving.


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