One of the foods that we served at the party on Saturday was a recent addition to our cooking repertoire, but it is fast becoming a party favourite. So, I thought that I would share the recipe with you.
Spring Rolls
Ingredients
One wombok (Chinese cabbage), shredded
4 medium carrots, chopped into matchstick size pieces
200g firm tofu, crumbled
1/2 cup of dried Shitake mushrooms, rehydrated & chopped
2 cups mung bean shoots
1 tbsp finely grated fresh ginger
2 tbsp soy sauce
1/2 tsp freshly ground pepper
1 tbsp canola oil
1 tsp sesame oil
1 packet of spring roll wrappers
Preheat the oven to 180C.
Heat the canola oil in a wok (or fry pan) over a medium heat. Add the ginger and tofu and stir for a minute or two. Add the mushrooms and carrots, bring up the heat a little and stir for a couple of minutes. Add the remaining ingredients (except the sesame oil or wrappers!) and stir for a few more minutes (partially covered).
Take off the heat and stir through the sesame oil.
Once the mixture has cooled place it in the spring roll wrappers. Basically place a line of mixture along one edge (leaving some space above and below). Fold the wrapper down at the top and bottom and then roll.
Place the spring rolls on a oven tray (or two). Brush lightly with canola oil and place in the preheated oven for 15-25 minutes (or until lightly brown and crispy). [They will probably take at least 20 minutes, but do check them at 15 just in case... it is not like they need to rise or anything]
Serve to admiring guests with a dipping sauce of soy sauce, lemon juice, sesame oil, fresh coriander and diced fresh chillies. [Save a few for yourself or you may miss out]
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