VEGETARIAN SPRING ROLLS AND PAPAYA SALAD

delicious - - ON TREND -

SERVES 4

You will need a kitchen ther­mome­ter for this recipe.

2 tbs ABC Sweet Soy Sauce Ke­cap Ma­nis 2 tbs fish sauce Juice of 2 limes 1 small red chilli, thinly sliced 50g cooked and cooled ver­mi­celli noo­dles Sun­flower oil, to deep fry

FOR SALAD

1 (400g) green papaya,

skin re­moved, shred­ded 1 car­rot, shred­ded 100g snow peas, shred­ded 1 pun­net cherry toma­toes, halved ½ cup mint leaves

SPRING ROLLS

2 tbs sun­flower oil 2 spring onions, thinly sliced,

plus ex­tra to serve 3 gar­lic cloves, finely chopped 2 tbs finely grated gin­ger 2 cups (100g) finely shred­ded wom­bok

(Chi­nese cab­bage) 100g finely shred­ded shi­itake mush­rooms 2 tbs ABC Sweet Soy Sauce Ke­cap Ma­nis 1 cup (50g) cooked and cooled ver­mi­celli

noo­dles, cut into 2cm lengths 2 tbs finely chopped roasted peanuts,

plus ex­tra to serve 12 sheets frozen egg-based spring roll

pas­try, thawed For the spring rolls, com­bine all in­gre­di­ents ex­cept pas­try in a bowl. Place spring roll pas­tries on a tray and cover with a damp tea towel. Place 1 pas­try on a work sur­face with a cor­ner fac­ing you and brush edges with wa­ter. Place 1 heaped tbs of fill­ing 3cm from bot­tom cor­ner and form into a log. Fold bot­tom cor­ner over fill­ing and roll away from you once. Fold right side over fill­ing and roll away from you once more. Fi­nally, fold left side over fill­ing and roll away from you to com­pletely seal. Re­peat with re­main­ing pas­try. Chill un­til needed.

To make the dress­ing, com­bine the ke­cap ma­nis, fish sauce, lime juice and chilli in a bowl. Spoon 2 tbs over noo­dles, mix well and set aside.

Half-fill a wok or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 2 min­utes when the oil is hot enough). In 4 batches, deep-fry spring rolls, turn­ing halfway, for 4 min­utes or un­til deep golden. Re­move with a slot­ted spoon and drain on pa­per towel.

Di­vide dressed noo­dles among bowls. Ar­range salad in­gre­di­ents and spring rolls on top, then scat­ter with mint and ex­tra spring onion and peanuts. Serve with re­main­ing dress­ing.

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