Thu, 5 December 2024
Vegetable Spring Rolls
Ingredients
1 packet mini spring roll sheets
2 handfuls of beansprouts
1 bok choy, finely chopped
1 tbsp coriander, chopped
1 tbsp sesame oil (plus extra for frying)
1 tbsp rice wine (preferably Shaoxing)
1 tbsp soy sauce
3 tsp potato starch mixed with 3 tbsp water (for sealing)
Salt
Instructions
1 Heat sesame oil in a frying pan over medium-high heat. Sauté beansprouts and bok choy until softened.
2 Add soy sauce, rice wine, and coriander. Cook for 1 minute. Drain any excess liquid and let the filling cool.
3 Place a spring roll wrapper on a clean surface. Add 1 heaped tablespoon of filling to one corner.
4 Fold the corner over the filling, roll halfway, then fold in the sides. Continue rolling to the end, sealing with potato starch mixture.
5 Heat oil to 180°C. Fry rolls in batches until golden brown. Drain on paper towels.
Sesame Prawn Toast
Ingredients
200 g prawns, peeled and cleaned
1 garlic clove, roughly chopped
1 tsp finely grated ginger
1 egg white
1 tsp light soy sauce
2 spring onions, finely chopped
3 slices white bread, crusts removed
Sesame oil, for brushing
1 egg, lightly beaten
100 g sesame seeds
Vegetable oil, for frying
Instructions
1 Blend prawns, garlic, ginger, egg white, soy sauce, and spring onions in a food processor until smooth.
2 Cut bread into triangles. Spread 1 tablespoon of the prawn mixture evenly on each piece.
3 Dip the filling side of the bread into sesame seeds, ensuring an even coating.
4 Heat oil to 160°C–170°C. Fry filling-side down until golden and crispy, then flip and fry the other side.
5 Drain on paper towels and serve with spicy mayo or sweet chili sauce.
Vietnamese Rice Rolls
Ingredients
7–14 sheets of rice paper (22 cm diameter)
50 g dried vermicelli noodles
7 soft lettuce leaves (e.g., butter lettuce)
14 fresh mint leaves
100 g bean sprouts
Instructions
1 Soak vermicelli noodles in warm water for 2 minutes or as per packet instructions. Drain.
2 Lay out a rice paper sheet. Submerge briefly in warm water until pliable.
3 Place a lettuce leaf on the paper. Add vermicelli, bean sprouts, and a mint leaf.
4 Fold the sides of the paper in, then roll tightly from the bottom to seal.
5 Repeat with remaining ingredients. Serve with a dipping sauce of your choice.
