Name: Vegetarian spring rolls with sticky chilli sauce
Cook time: 25 min
Total time: 25 min
Yield: Makes 20
Ingredients: 2 tsp cornflour; 1 tbsp water; 300 g packet frozen spring roll pastry sheets, thawed; 2 litres vegetable oil, for deep-frying; Sweet and sour sauce, to serve; Filling; 15 g sliced dried shiitake mushrooms; 2 cloves garlic, crushed; 1 tbsp finely grated fresh ginger; 2 tsp soy sauce; 2 tsp sesame oil; 2 tbsp vegetable oil; 3 cups finely shredded Chinese cabbage; 5 green spring onions, cut into thin matchsticks; 1 carrot, peeled, cut into thin matchsticks; ½ x 230 g can sliced water chestnuts, drained, cut into thin matchsticks; Sticky chilli sauce; ⅓ cup sweet chilli sauce; ¼ cup kecap manis; 1 tbsp lime juice; 1 tbsp chopped chives; 1 tsp sesame oil; 1 tsp cornflour; ¼ cup white vinegar; ⅔ cup pineapple juice; ¼ cup brown sugar; ¼ cup tomato sauce

Vegetarian spring rolls with sticky chilli sauce

A vego's dream - shiitake mushroom, Chinese cabbage, chestnut, carrot, garlic and ginger stuffing in a baked golden spring roll case.

Spring roll pastry sheets are available in the freezer section of supermarkets or Asian grocers. Thaw before using. Filling can be made up to one day ahead. Store, covered, in the fridge. Freeze uncooked spring rolls, in a single layer, in a freezer container for up to two months. Thaw in the fridge overnight before cooking.

Ingredients

2 tsp cornflour

1 tbsp water

300 g packet frozen spring roll pastry sheets, thawed

2 litres vegetable oil, for deep-frying

Sweet and sour sauce, to serve

Filling

15 g sliced dried shiitake mushrooms

2 cloves garlic, crushed

1 tbsp finely grated fresh ginger

2 tsp soy sauce

2 tsp sesame oil

2 tbsp vegetable oil

3 cups finely shredded Chinese cabbage

5 green spring onions, cut into thin matchsticks

1 carrot, peeled, cut into thin matchsticks

½ x 230 g can sliced water chestnuts, drained, cut into thin matchsticks

Sticky chilli sauce

⅓ cup sweet chilli sauce

¼ cup kecap manis

1 tbsp lime juice

1 tbsp chopped chives

1 tsp sesame oil

1 tsp cornflour

¼ cup white vinegar

⅔ cup pineapple juice

¼ cup brown sugar

¼ cup tomato sauce

Method

1.Soak 15g sliced dried shiitake mushrooms in warm water until soft. Drain. Cover 70g vermicelli noodles with boiling water. Stand for 5 minutes. Drain, then chop.

Follow method for making Chinese spring rolls.

In filling, omit pork. Stir-fry garlic, ginger, soy sauce, sesame oil, cabbage, onions, carrot, chestnuts and mushrooms in 1 tbsp vegetable oil for 1 to 2 minutes. Stir in noodles. Cool.

To make sauce, combine sweet chilli sauce with kecap manis, lime juice, chopped chives, and sesame oil.

Blend cornflour with white vinegar in a small saucepan. Stir in unsweetened pineapple juice, brown sugar and tomato sauce. Bring to the boil, then simmer, stirring occasionally, for about 3 minutes, or until slightly thickened. Cool. Makes 1 cup.

Alison Pickel

Ingredients

Method

Related stories

Want the latest food content?