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.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 32
  • Print


Fried vegetable dumplings
  • 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
  • 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.