spring rolls with plum sauce recipe

INGREDIENTS

• 5cm matchsticks of root ginger
• Handful of beansprouts
• 12 spring onions, finely chopped
• 2 carrots, finely julienned
• 2 cloves garlic, sliced
• 1 tsp chilli flakes
• 2 apples, peeled and cut into matchsticks
• 1 tbsp chopped coriander stems
• 50ml thick soy
• 20 spring roll wrappers
• Oil, for deep-frying

For the plum sauce

• 1 finely diced shallot
• 1 clove garlic, chopped
• Oil, for frying
• 570g can plums, stoned
• 1 tbsp hot chilli sauce
• 150ml vegetable stock
• 50ml sweet sherry
• 1 tbsp Chinese five spice

Method

1. In a wok, fry the ginger, beansprouts, spring onion, carrot, garlic and chilli flakes for 1 minute.
2. Add the apple pieces and coriander, cook for another minute and then add the soy sauce.
3. Cool the mixture, then place a spoonful onto each spring roll wrapper. Wrap the pastry up into a cigar shape and deep fry for 3-4 minutes.
4. To make the plum sauce, fry the shallot and garlic in oil for 5 minutes. Add the plums, chilli sauce, stock, sherry and Chinese five spice. Boil for 5 minutes, then purée until very smooth.
5. Serve the spring rolls with plum sauce to dip.

Categories: Chinese Food Recipes