Erica Drum is in the Six Kitchen tonight with this delicious recipe.
Makes 10-12 Rolls
Ingredients:
100g mushrooms, finely sliced
½ Chinese cabbage, finely sliced
1 carrot, grated
4 scallions, finely sliced
3 garlic cloves, crushed
1” Ginger, finely chopped
1tbls soya sauce
1tbls mirin
1tbls sesame oil
200g Spring roll papers or Filo pastry
1tbls corn flour (mix with 1 tbls of water)
3-4 tbls vegetable/coconut oil
Method
Place a pan over a hot heat and add a tablespoon of cooking oil
Fry the mushrooms for one minute and then add the Chinese cabbage. Continue to fry for another minute or two until the cabbage starts to wilt down a little.
Now add in the remaining vegetables, soy, mirin and sesame. Set aside on a plate and allow to cool.
Prepare your filo or spring roll wrappers; keep them covered in-between making each one.
Turn the square into a diamond shape. Place a figure length of filling, about a tablespoon, above the bottom point.
Begin to roll up once and then tuck in the edges, continue to roll and use corn flour mix to seal the last piece.
Heat your oil, test with a corner piece of pastry or some bread. It should go golden and crispy.
Fry the spring rolls for 3-4 minutes on each side. Place on kitchen paper to remove excess oils.
To bake the rolls, brush them with oil or melted butter and place in the oven at 180°Cfor 5 minutes each side until nice and golden and crispy.
Dipping Sauces
Spicy sesame dip
Mix the following in a bowl. You can add as much chilli as you and your family can handle!!
2 small hot chillies, finely chopped
1 chopped garlic clove, finely chopped
2 tbsp rice vinegar
1 tbsp soy
1 tbsp sesame oil
Some sesame seeds
Simply mix all of these ingredients together and dip in your spring rolls.
