Crispy vegetarian spring rolls with plum dipping sauce

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Crispy vegetarian spring rolls with plum dipping sauce

Serves: 8

2012-03-23

Ingredients

2 tbsp sesame oil
1 carrot, cut into matchsticks
1 red pepper, deseeded and cut into matchsticks
2 shallots, thinly sliced
1 green chilli, shredded
1cm piece ginger, cut into matchsticks
2 clove garlic, finely chopped
2 spring onions, shredded
50 g bean sprouts
1 tbsp light soy sauce (WING YIP)
1 tbsp sweet chilli sauce (WING YIP)

You will also need

1 pack of wonton wrappers
1 egg, beaten
Vegetable oil for deep frying
3 tbsp plum sauce (WING YIP)

Method

Heat the sesame oil in a wok until very hot but not smoking. Throw in the carrot, red pepper, shallots, chilli, ginger, garlic and spring onions. Stir-fry for just a minute or two, and then add the bean sprouts, soy sauce and chilli sauce. Stir-fry for another minute. Tip the mixture onto a baking tray, spread out and allow to cool. Next, spread out your wonton wrappers and place spoonfuls of the cooled vegetable filling in the middle of each wonton wrapper. Roll up into spring rolls, using the beaten egg on the edges to seal. Heat the vegetable oil in wok. Check that the oil is hot enough by throwing in a cube of bread. If it turns golden brown in 40 seconds, the oil is ready. Deep-fry the spring rolls a few at a time, for 6-8 minutes, turning them several times, until golden-brown. Remove with tongs and drain on paper towels. Serve the vegetable spring rolls immediately with the plum sauce on the side. Suggested accompanying wine: DELICATA Medina Vermentino Zebbibo D.O.K. Malta

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Spring rolls tal-ħaxix biz-zalza tal-għanbaqar

Ingredients

2 mgħaref żejt tal-ġunġlien;
karrotta, imqattgħa fi strixxi rqaq ħafna;
bżaru aħmar, mingħajr żerriegħa u mqatta’ fi strixxi rqaq ħafna;
2 basliet vjola, imqattgħin irqiq;
filfel aħdar, imqatta’;
biċċa ġinġer ta’ 1ċm, imqattgħa fi strixxi rqaq ħafna;
2 sinniet tewm, imqattgħin irqiq;
2 spring onions, imqattgħin;
50g bean sprouts;
mgħarfa light soy sauce (WING YIP);
mgħarfa zalza tal-filfel ħelu (WING YIP)

Għandek bżonn ukoll:

pakkett wonton wrappers;
bajda mħabbta;
żejt veġetali għall-qali;
3 mgħaref zalza tal-għanbaqar (WING YIP)

Method

Saħħan ftit żejt tal-ġunġlien f’wok sakemm jiġi jaħraq ħafna. Itfa’ l-biċċiet tal-karrotti, il-bżaru aħmar, il-basal, il-filfel, il-ġinġer, it-tewm u l-ispring onions. Ħawwadhom u qallihom għal minuta jew tnejn, imbagħad itfa’ l-bean sprouts, is-soy sauce u z-zalza tal-filfel. Kompli qalli għal minuta oħra. Itfa’ t-taħlita f’dixx u ħalliha tiksaħ. Imbagħad ifrex il-wonton wrappers u poġġi ftit mgħaref mit-taħlita tal-ħaxix fin-nofs ta’ kull waħda. Rambalhom fi spring rolls u uża l-bajda mħabbta biex tagħlaq it-trufijiet. Erġa’ saħħan iż-żejt f’wok u ara li jkun saħan sew billi titfa’ biċċa ħobż żgħira. Jekk din tiħmar f’40 sekonda, iż-żejt ikun saħan. Aqli l-ispring rolls ftit ftit, għal 6-8 minuti u qallibhom kontinwament sakemm jiħmaru. Tellagħhom miż-żejt u poġġihom fuq ftit karti tal-kċina ħalli tneħħilhom iż-żejt żejjed. Servihom sħan biz-zalza tal-għanbaqar fil-ġenb. L-inbid issuġġerit: DELICATA Medina Vermentino Zibbibo D.O.K. Malta

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