VEGETARIAN SPRING ROLLS AND PAPAYA SALAD
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
1 (400g) green papaya,
skin removed, shredded 1 carrot, shredded 100g snow peas, shredded 1 punnet cherry tomatoes, halved ½ cup mint leaves
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.