Fried vegetable dumplings

  • 30 mins preparation
  • 15 mins cooking
  • Makes 32 Item
  • Print


Fried vegetable dumplings
  • 1 tablespoon peanut oil
  • 250 gram mixed mushrooms, finely chopped
  • 1 carrot, finely chopped
  • 2 green onions, finely sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 1 finely chopped birdseye chilli
  • 8 sheets spring roll wrappers
  • 1 egg, whisked
  • vegetable oil, for deep-frying
Dipping sauce
  • 1/3 cup sweet chilli sauce
  • 1 juice lime


Fried vegetable dumplings
  • 1
    In a large frying pan, heat oil on medium. Saute mushrooms, carrot, onion, garlic, ginger and chilli 3-5 minutes, until mushrooms soften. Season to taste. Cool.
  • 2
    Cut each spring roll wrapper into 4 equal squares. Place heaped teaspoon of mixture in the centre. Brush edges with egg. Gather comers, pinching together to make a moneybag shape.
  • 3
    In a large deep frying pan or wok, heat oil until a little pastry sizzles as soon as it is added (170°C). Deep-fry dumplings in 3 batches, 2-3 minutes each, until golden and crisp. Drain on paper towel.
  • 4
    Make Dipping Sauce as per method below. Serve dumplings with dipping sauce.
Dipping sauce
  • 5
    In a small bowl, combine sweet chilli and lime juice.


Look for mixed punnets of suitable mushrooms - such as shiitake, enoki and shimeji. If your local grocer doesn't sell them, use just one variety or replace with chopped mushrooms of choice.

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