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.

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.