Crispy mushroom spring rolls


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Crispy mushroom spring rolls recipe - How to make Crispy mushroom spring rolls

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1 tbs peanut oil plus extra oil for deep-frying
1/3 cup slivered almonds, toasted
300g cup mushrooms, finely diced
4 green onions, thickly sliced
1 medium carrot, peeled & grated
2 cups shredded cabbage
50g bean sprouts, trimmed
1/2 cup sweet chilli sauce
330g pkt spring roll pastry sheets

  1. 1. heat 1 tbs oil in a large frying pan over medium-high heat. add the
  2. Almonds, mushrooms, green onions, carrot & chinese cabbage & cook,
  3. Stirring occasionally, for 5-6 minutes or until vegetables are soft. remove
  4. From heat & stir in bean sprouts & 2 tbs sweet chilli sauce. set the pan
  5. Aside for 30 minutes for mixture to cool slightly.
  6. 2. to make the spring rolls, place 2 tbs mushroom filling onto one corner of
  7. A spring roll wrapper. fold the wrapper over the filling. brush the
  8. Opposite corner with cold water & wrap firmly, folding in the sides &
  9. Pressing to seal. repeat using the remaining filling & spring roll
  10. Wrappers.
  11. 3. heat the oil in a medium saucepan or wok over medium-high heat until a
  12. Piece of spring roll pastry sizzles when dropped into the oil. deep-fry
  13. The spring rolls, in batches of 4, for 2-3 minutes or until golden. remove
  14. & drain on paper towel.
  15. 4. serve immediately with the remaining sweet chilli sauce for dipping.
  16. Variation: replace the almonds with roughly chopped, roasted, unsalted peanuts & add 1/2
  17. Cup fresh coriander leaves to the spring roll filling.

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This recipe was contributed by setseeani on 22 May 2002

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