Crispy Vegetable Spring Rolls with Chilli-Lime Dipping Sauce

⏱ 55 min · Serves 4

Shatteringly crisp golden rolls packed with sesame-scented cabbage, carrot and mushroom, served with a tangy sweet chilli-lime dip. Easier than you think, and far better than takeaway.

Per serving: 365 kcal · 6.5g protein · 41.0g carbs · 19.0g fat

Ingredients

• 12 frozen spring roll wrappers (about 21cm), thawed
• 200g white cabbage, finely shredded
• 1 large carrot, grated
• 100g shiitake or chestnut mushrooms, finely sliced
• 50g beansprouts
• 3 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp caster sugar
• Pinch of white pepper
• 1 tbsp vegetable oil, for frying the filling
• 1 tbsp plain flour mixed with 1 tbsp water (sealing paste)
• 600ml vegetable oil, for frying
• 4 tbsp sweet chilli sauce
• Juice of 1/2 lime
• 1 tsp soy sauce
• 1 tbsp chopped coriander

Method

1. Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry the garlic and ginger for 20 seconds, then add the mushrooms and cook 2 minutes.
2. Add the cabbage and carrot and stir-fry 3 minutes until just wilted but still with bite. Add the beansprouts, spring onions, soy sauce, sesame oil, sugar and white pepper; toss for 1 minute.
3. Tip the filling into a colander set over a bowl and leave to cool and drain for 15 minutes — a dry filling is the secret to crisp rolls.
4. Lay a wrapper on the work surface as a diamond. Place 2 tbsp filling near the bottom corner, fold that corner over, fold in both sides, then roll up tightly. Brush the final corner with flour paste to seal. Repeat with the rest.
5. Heat the frying oil in a deep pan to 175C. Fry the rolls 4 at a time for 3-4 minutes, turning, until deep golden and blistered. Drain on a rack.
6. Stir together the sweet chilli sauce, lime juice, soy sauce and coriander. Serve the rolls hot with the dip.