Name: Water chestnut and radish spring rolls with dipping sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup shredded chinese cabbage; 227 gram can water chestnuts, drained and finely chopped; 1/2 cup shredded radish; 1 carrot, finely grated; 2 green onions (shallots), finely sliced; 1 tablespoon soy sauce; 2 teaspoon sugar; 12 sheets (215mm) frozen spring roll pastry, thawed; vegetable oil, for deep frying; Dipping sauce; 1/4 cup (60ml) plum sauce; 2 teaspoon boiling water; 1 teaspoon grated ginger

Ingredients

1 cup shredded chinese cabbage

227 gram can water chestnuts, drained and finely chopped

1/2 cup shredded radish

1 carrot, finely grated

2 green onions (shallots), finely sliced

1 tablespoon soy sauce

2 teaspoon sugar

12 sheets (215mm) frozen spring roll pastry, thawed

vegetable oil, for deep frying

Dipping sauce

1/4 cup (60ml) plum sauce

2 teaspoon boiling water

1 teaspoon grated ginger

Method

1.Line a baking tray with non-stick baking paper. Combine cabbage, water chestnuts, radish, carrot, green onions, soy sauce and sugar in a bowl.

2.Place pastry sheets on a damp tea towel. Spoon 2 tablespoons of filling in corner of each sheet. Roll each wrapper diagonally to enclose filling, folding in sides as you go. Transfer to prepared tray and cover with a damp tea towel.

3.DIPPING SAUCE: Combine all ingredients in a small serving bowl.

4.Heat oil in a wok on medium until a piece of bread sizzles when added. Cook spring rolls in batches for 2-3 minutes each batch, until golden. Drain on paper towel. Serve hot with Dipping Sauce.

Spring roll wrappers are found in freezer section of supermarkets or Asian specialty stores. Makes 12
Note

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Ingredients

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