Veg Springrolls with Soy & Honey Sauce
Crispy spring rolls with a delicious sauce, great as a meal or party snack.
- Yields: 16 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 5 mins
3 Tbsp (45 ml) Soy sauce
1 Tbsp (15 ml) honey
squeeze of lime juice
1 chilli, finely chopped
1 lemon grass stalk,
1 onion, finely sliced
4 cloves garlic, crushed
1 Packet Findus Wok Classic
1 tsp (5 ml) corn flour
4 tsp (20 ml) Soy sauce
16 spring roll wrappers
handful of fresh coriander
1 egg, lightly beaten for egg wash
vegetable oil for deep frying
Whisk together all the dipping sauce ingredients and adjust seasoning to taste.
Heat a little vegetable oil in a frying pan and sauté the onion and garlic until lightly golden brown. Add the Findus Wok Classic and continue to sauté until the vegetables are almost cooked through.
Stir in the corn flour and Soy sauce and cook until thickened.
Remove the vegetables from the frying pan and transfer to a bowl. Place in fridge to cool down.
Place a spring roll wrapper onto a wooden/plastic board in the shape of a diamond and brush all four sides with egg wash.
Place one tablespoon of vegetable filling on the bottom corner, add a few fresh coriander sprigs and roll upwards towards the middle. Once you have reached the centre, fold the left side, as well as the right side inwards (making sure there are no air pockets) and continue to roll on tightly, upwards to seal.
Deep fry in small batches until golden and crispy.
Serve warm with dipping sauce on the side.