Ingredients
Dipping sauce
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.