Name: Spring rolls with chilli plum sauce
Cook time: 60 min
Total time: 60 min
Ingredients: 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

Ingredients

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

Method

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.
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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