Vegetable Spring Rolls

Step 1

In a large frying pan or wok, saute spring onions and garlic with ½ tablespoon of oil. Once lightly golden and fragrant, add napa cabbage. Stir fry on medium heat until cabbage is softened. About 5 minutes, then remove and set aside.

Step 2

In the same pan, saute shiitake mushrooms and wood ear mushrooms with the remaining ½ tablespoon of oil until fragrant and lightly golden. About 2 minutes.

Step 3

Add carrots and saute for 2 minutes then add the cabbage mixture back into the pan. Add soy sauce, salt, white pepper and sesame oil. Stir fry over medium heat until carrots are tender and liquids released from the cabbage have been cooked out.

Step 4

Transfer the filling mixture into a large mixing bowl to cool down slightly.

Step 5

Place a pastry sheet onto the working surface diagonally, with a corner pointing towards you. Spoon ~2 tablespoons worth of filling onto the corner closest towards you, about halfway down the middle of the pastry.

Step 6

Roll up halfway in the shape of a sausage then fold in the right-hand side of the pastry towards the centre. Then, do the same thing with the left-hand side. This seals the ends.

Step 7

With one hand holding down the half-rolled pastry, use the other hand to dampen the remaining unfolded corner of the pastry with a little water. Roll over and seal the spring roll.

Step 8

Repeat to make ~20 rolls.

Step 9

Preheat deep frying oil in a heavy-based pot (I use a cast iron pot as it's sturdy and well insulated). Once the oil has reached about 160°C - 180°C (320°F - 360°F), it's ready. (note 2)

Step 10

Deep fry spring rolls in 2 batches, about 3 to 4 minutes per batch over medium heat or until deep golden and crispy.

Step 11

Serve with sweet chilli sauce.