Spring rolls with chilli plum sauce

Impress your guests with these delicious, filled and rolled Chinese appetizers.

  • 1 hr cooking
  • Makes 36 Item
  • Print


Spring rolls
  • 6 dried shiitake mushrooms
  • 200 gram pork mince
  • 2 chinese cabbage leaves, shredded finely
  • 1 stick (75g) celery, trimmed, shredded finely
  • 1 small (70g) carrot, grated finely
  • 1/2 cup (45g) bean sprouts
  • 1 green onion, sliced thinly
  • 1 teaspoon chopped fresh coriander leaves
  • 1 teaspoon peanut oil
  • 1 clove garlic, crushed
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 36 x 12.5mm square mini spring roll wrappers
  • 1 egg, beaten lightly
  • vegetable oil for deep-frying
Chilli plum sauce
  • 1 cup (250ml) plum sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 small fresh chilli, seeded, chopped finely


Spring rolls with 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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