| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Asian |
Jude2 |
1 |
servings |
INGREDIENTS
| 8 |
|
Sheets spring roll wrappers; (available at most |
|
|
; Asian supermarkets) |
| 1 |
|
Egg |
|
|
Cornflour |
| 50 |
g |
Carrot; sliced into thin |
|
|
; strips |
| 50 |
g |
Leaks; sliced into thin |
|
|
; strips |
| 50 |
g |
Courgettes; sliced into thin |
|
|
; strips |
| 50 |
g |
Cucumber; sliced into thin |
|
|
; strips |
| 1 |
ts |
Gregg's crushed ginger |
| 1 |
ts |
Gregg's crushed garlic |
| 1 |
tb |
Woh Hup Sweet Chilli Sauce; (1 to 2) |
| 1 |
ts |
Woh Hup Hoisin Sauce; (1 to 2) |
| 1 |
ts |
Woh Hup Soy Sauce |
|
|
Chopped fresh coriander |
|
|
Olive oil |
INSTRUCTIONS
Heat a small amount of olive oil in a pan and briefly saut. the vegetables
with the ginger, garlic and coriander.
Add the sweet chilli sauce, Hoisin sauce and soy sauce and toss vigorously.
Pour the vegetable mixture into a sieve to drain off any excess moisture
and leave to cool.
Meanwhile mix the egg with enough cornflour to make a smooth paste.
Once the vegetable mixture has cooled make up the spring rolls. Take single
sheets of spring roll wrapper and brush the edges with the egg and
cornflour mixture.
Take a couple of tablespoonsful of the vegetable mixture and place in a
diagional line across one corner of the wrapper.
Fold up the wrapper so that the ends are tucked in securely, brushing the
wrapper with the egg and cornflour mixture as you go.
Make up all the rolls.
Heat olive oil in a deep fryer to 160-170OC.
Cook a few of the rolls at a time for 1-2 minutes until golden brown.
Remove and drain on a paper towel and serve with sweet chilli sauce.
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