- Spring roll wrappers
- cornstarch and water (made into a slurry)
- 2 tbsp sunflower oil
- 1/2 cup bean sprouts
- 1 carrot , matchsticks
- 5 green onions, chopped
- 1 cup shitake mushrooms, sliced
- 1/4 cup cilantro
- 1 tbsp lime juice
- 1 tbsp tamari
- 1/2 tsp fresh ginger, grated
- 1/2 tsp garlic, minced
- Sunflower oil for frying
- garnish: butter lettuce, washed
What to do:
In a pan, heat oil add ginger, garlic and start to cook on medium heat. Add the mushrooms and cook for 3 minutes, next add the carrots and continue to cook. Add the beansprouts, cilantro and tamari and continue to cook. Lastly add the lime juice and take off heat and set aside, until ready to assemble.
To assemble, place spring roll wrapper on chopping board, fill a spoon sized portion of the mixture into the centre, fold the wrapper up, and fold up each side, continuing to roll. Then seal with cornstarch and water slurry. Continue with the rest of the wrappers until the mixture is finished.
Heat oil to 350F, deep fry the spring rolls until golden, about 3 to 5 minutes each. Remove with a slotted spoon and drain of kitchen towel.
To plate, add butter lettuce onto a plate and place spring rolls on top. Serve with your favourite sweet chilli sauce.