Name: Fried vegetable dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon peanut oil; 250 gram mixed mushrooms, finely chopped; 1 carrot, finely chopped; 2 onions, finely sliced; 2 clove garlic, crushed; 1 teaspoon grated ginger; 1 birds-eye chilli, finely chopped; 8 spring roll wrappers; 1 egg, whisked; vegetable oil for deep-frying; Dipping sauce; 1/3 cup sweet chilli sauce; 1 lime juice

Fried vegetable dumplings

Look for mixed punnets of suitable mushrooms – such as shiitake, enoki and shimeji. If your local grocer doesn’t sell them, use just one variety or replace with chopped mushrooms of choice.

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Makes 32

Prep

30M

Cook

15M

Total

45M

Ingredients

1 tablespoon peanut oil

250 gram mixed mushrooms, finely chopped

1 carrot, finely chopped

2 onions, finely sliced

2 clove garlic, crushed

1 teaspoon grated ginger

1 birds-eye chilli, finely chopped

8 spring roll wrappers

1 egg, whisked

vegetable oil for deep-frying

Dipping sauce

1/3 cup sweet chilli sauce

1 lime juice

Method

Fried vegetable dumplings

1.In a large frying pan, heat oil on medium. Sauté mushrooms, carrot, onion, garlic, ginger and chilli for 3-5 minutes until mushrooms soften. Season, then allow to cool.

2.Cut each spring roll wrapper into 4 equal squares. Place a heaped teaspoon of mixture in the centre, then brush edges with egg. Gather corners, pinching together, to make a moneybag shape.

3.In a large, deep frying pan or wok, heat oil until a little pastry sizzles as soon as it is added – around 170ºC. Deep-fry dumplings in 3 batches for 2-3 minutes each until golden and crisp. Drain on a paper towel.

Dipping sauce

4.In a small bowl, combine sweet chilli and lime juice, then serve immediately with dumplings.

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Ingredients

Method

Fried vegetable dumplings

Dipping sauce

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