Spring roll sandwiches

In these textural marvels, crisp homemade spring rolls are encased in soft white buns. These are certainly a novel and tasty option for finger-food entertaining menus.

• makes

  20

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

My Secret Ingredient

Watch the full episode here

G

Watch the full episode here

G

Ingredients

• 2 litres vegetable oil, for deep frying
• 20 small soft oval bread rolls
• 1 head butter lettuce, leaves separated
• Sriracha chilli sauce, to serve
• Japanese mayonnaise, to serve

Spring rolls

• 75 g dried bean thread noodles (cellophane noodles)
• 25 g dried wood ear mushrooms
• 5 dried shiitake mushrooms
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 brown onion, minced
• 1 small carrot, finely shredded
• 2 cups shredded green cabbage
• 1 tsp salt
• 1 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sugar
• ½ tsp ground white pepper
• 20 spring roll wrappers
• water or beaten egg, to seal

Cooling time: 30 minutes

Instructions

1. For the spring rolls, place the noodles and dried mushrooms in separate heatproof bowls, pour enough boiling water over the top to cover and allow to soak for 10 minutes for the noodles and 20 minutes for the mushrooms. Drain both, reserving the mushroom soaking liquid. Cut the wood ear mushrooms into thin strips and dice the shiitake caps (discard the shiitake stems). Cut the noodles into 2 cm lengths.
2. Heat a large frying pan over medium heat and add the oil. Fry the garlic and onion until fragrant, then add the carrot, cabbage and mushrooms and toss to combine. Use some of the reserved mushroom soaking liquid to moisten the mix if necessary. Add the salt, soy sauce, vegetarian oyster sauce, sugar and pepper and fry until the vegetables are softened and dry. Remove from the heat and allow to cool completely. Combine with the remaining filling ingredients and stir well.
3. Take a spring roll wrapper and lay about 2 tbsp of filling in a line near one corner. Roll toward the opposite corner, moulding the roll into a cylinder as you go, folding in the sides just before the centre of the wrapper. Seal the end of the roll with a small amount of water or beaten egg. Repeat for the remaining rolls. At this point you can freeze the spring rolls for serving later.
4. Heat the oil in a saucepan or wok to 170˚C. Fry the spring rolls in small batches for 6 minutes (fresh) or 8 minutes (frozen), turning occasionally until golden and crisp. Transfer to a wire rack to drain.
5. To serve, split the bread rolls vertically but not all the way through. Place a lettuce leaf inside. Drizzle the spring rolls with sriracha, then the mayonnaise and drop a spring roll on top of the lettuce. Serve hot.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

My Secret Ingredient

Watch the full episode here

G

Watch the full episode here

G