Indonesian spring rolls
A recipe from the Good Food collection.
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- 500ml peanut oil
- 4 spring onions, finely chopped
- 1 garlic clove, chopped
- 2 small shiitake mushrooms, finely chopped
- 100g enoki mushrooms, trimmed, separated and cut into 8cm lengths
- 1 small carrot, cut into fine matchsticks
- 1 cup bean sprouts, tails trimmed
- ½ cup finely shredded jicama
- 2 tablespoons toasted peanuts, chopped
- 4 tablespoons coriander leaves, coarsely chopped
- 1 tablespoon kecap manis, plus extra, to serve
- ¼ teaspoon sesame oil
- 10 frozen 12.5cm spring roll wrappers, thawed
- 1 egg white, beaten
1. To make the filling, heat 1 tablespoon of the peanut oil in a non-stick frying pan over medium heat. Add the spring onion and garlic and cook, stirring, for 1 minute. Add the mushrooms, carrot, bean sprouts and jicama and cook for a further 2 minutes, or until softened. Transfer the mixture to a bowl.
2. Add the peanuts, coriander, kecap manis and sesame oil to the mushroom mixture. Toss until well combined, then season to taste with sea salt and freshly ground black pepper.
3. Place one spring roll wrapper on a clean work surface. Brush the edges lightly with egg white. Place 1 heaped tablespoon of the filling along one edge of the wrapper. Take the bottom edge and enclose the filling, then tuck in the two side edges. Brush again with egg white and roll up firmly. Place the spring roll on a plate, seam side down. Repeat with the remaining filling and wrappers.
4. Heat the remaining peanut oil in a small saucepan over medium–high heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Working in batches, deep-fry the spring rolls for 2–3 minutes, or until golden and crisp. Drain on paper towels.
5. Serve hot, with extra kecap manis for dipping.