Name: Cabbage and mushroom spring rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 tablespoon peanut oil; 250 gram flat mushrooms, sliced; 100 gram shiitake mushrooms, finely sliced; 275 gram can water chestnuts, drained, chopped; 1 carrot, julienned; 3 garlic cloves, crushed; 1/4 chinese cabbage (wombok), finely sliced; 2 green onions, shredded; 2 tablespoon shao hsing wine; 2 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 tablespoon caster sugar; 1 300g packet spring roll wrappers; oil, for deep-frying

Ingredients

2 tablespoon peanut oil

250 gram flat mushrooms, sliced

100 gram shiitake mushrooms, finely sliced

275 gram can water chestnuts, drained, chopped

1 carrot, julienned

3 garlic cloves, crushed

1/4 chinese cabbage (wombok), finely sliced

2 green onions, shredded

2 tablespoon shao hsing wine

2 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon caster sugar

1 300g packet spring roll wrappers

oil, for deep-frying

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry mushrooms, water chestnuts, carrot and garlic for 1 minute. Add cabbage, onion, wine, sauces and sugar. Simmer for 1-2 minutes. Remove from heat and allow to cool.

2.Working with one wrapper at a time place on a clean bench with 1 corner facing towards you. Spoon 2 tblsp of mixture across corner of sheet. Fold in sides and roll up completely, brushing top corner with water to seal. Place seam-side down on tray.

3.In a large saucepan or clean wok, heat oil on high until a small piece of pastry sizzles as soon as it is added.

4.Working in 4 batches, deep-fry spring rolls for 3-4 minutes, turning, until crisp and golden. Drain on paper towel. Serve with dipping sauce of choice.

Wombok, or chinese cabbage, is identified by its elongated shape and overlapping leaves. It has a mild flavour and a wonderful crunch, perfect for stir-fries and salads.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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