INGREDIENTS
400g of two different varieties of mushrooms, finely dice 1 onion, thickly sliced 1 medium shredded carrot, peeled & 2 cups shredded cabbage. 50g bean sprouts, 1 table spoon of Hoisin sauce, soya sauce, Stir fry spice, garlic, pkt spring roll pastry sheets
METHOD
https://www.youtube.com/watch?v=S_lkT5yZUz0&t=60s
Heat 1 tbs oil in a large frying pan over medium-high heat. Add the mushrooms, onions,garlic, carrot & Chinese cabbage & cook, stirring occasionally, for 5-6 minutes or until vegetables are soft. Remove from heat & stir in bean sprouts & spices. Set the pan aside for 30 minutes for mixture to cool in the fridge.
To make the spring rolls, place 2 tbs mushroom filling onto one corner of a spring roll wrapper. Fold the wrapper over the filling. Brush the opposite corner with cold water & wrap firmly, folding in the sides & pressing to seal. Repeat using the remaining filling & spring roll wrappers. When not using the wrappers please cover with a wet towel so they dont dry out.
Heat the oil in a medium saucepan or wok over medium-high heat until apiece of spring roll pastry sizzles when dropped into the oil. Deep-fry the spring rolls, in batches of 4, for 2-3 minutes or until golden. Remove & drain on paper towel.4
Serve immediately with the remaining sweet chilli sauce for dipping.
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INGREDIENTS
400g of two different varieties of mushrooms, finely dice 1 onion, thickly sliced 1 medium shredded carrot, peeled & 2 cups shredded cabbage. 50g bean sprouts, 1 table spoon of Hoisin sauce, soya sauce, Stir fry spice, garlic, pkt spring roll pastry sheets
METHOD
Heat 1 tbs oil in a large frying pan over medium-high heat. Add the mushrooms, onions,garlic, carrot & Chinese cabbage & cook, stirring occasionally, for 5-6 minutes or until vegetables are soft. Remove from heat & stir in bean sprouts & spices. Set the pan aside for 30 minutes for mixture to cool in the fridge.
To make the spring rolls, place 2 tbs mushroom filling onto one corner of a spring roll wrapper. Fold the wrapper over the filling. Brush the opposite corner with cold water & wrap firmly, folding in the sides & pressing to seal. Repeat using the remaining filling & spring roll wrappers. When not using the wrappers please cover with a wet towel so they dont dry out.
Heat the oil in a medium saucepan or wok over medium-high heat until apiece of spring roll pastry sizzles when dropped into the oil. Deep-fry the spring rolls, in batches of 4, for 2-3 minutes or until golden. Remove & drain on paper towel.4
Serve immediately with the remaining sweet chilli sauce for dipping.