Spring Rolls

Crispy vegetable spring rolls served with a homemade lemongrass sweet chilli dipping sauce, using banana as a natural binding adhesive.

Vegetarian Asian Appetiser Mushrooms Deep-Fried

Estimated Nutrition

Calories

456.1

kcal / serving

1824.4 kcal total

Carbs

48.6g

per serving

194.5 g total

Fat

27.6g

per serving

110.2 g total

Protein

4.7g

per serving

18.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

to taste

CondimentsSauces

tbsp

Oyster Sauce

for marinade

tbsp

Light Soy Sauce

for marinade

tbsp

Sweet Chilli Sauce

for marinade

tbsp

Sweet Chilli Sauce

for dipping sauce

Fruits

piece

Banana

GrainsCereals

pack

Spring Roll Wrappers

12-16 sheets

Liquids

piece

Lime Juice

juice only

NutsSeeds

Salt

to taste

Black Pepper

to taste

stalk

Lemongrass

bashed and finely chopped

clove

Garlic

finely chopped

OilsFats

500

Vegetable Oil

for deep-fat frying

tsp

Sesame Oil

for marinade

Vegetables

piece

Spring Onion

finely sliced

piece

Oyster Mushroom

finely sliced

100

Beansprout

0.5

piece

Carrot

cut into thin strips

0.5

piece

Red Pepper

cut into thin strips

piece

Bird's-Eye Chilly

finely chopped

Method

Mix the dipping sauce ingredients and serve with the hot spring rolls.

Separate the spring roll pastry sheets and cover them with cling film.

Whisk all the marinade ingredients together in a shallow dish.

Combine the vegetable filling with the marinade and rest for five minutes.

Halve the banana to use as a sticky adhesive for the pastry.

Place filling on the pastry, fold diagonally, and seal using the banana.

Tuck in the sides and roll tightly to enclose the filling completely.

Heat the vegetable oil in a pan to 170°C.

Fry the spring rolls in batches until browned and drain on kitchen roll.